Hey there, fellow food adventurers!
It was one of those days where my sweet tooth was doing a tango, but my brain did a sensible jig and whispered, 'Hold on, let's not go overboard with the sugary stuff!' So, off I went to my local greengrocer for some inspiration. And what a stroke of luck – a mountain of fresh, young broad beans, still snug in their pods, caught my eye. Talk about a trip down memory lane! It was like being a kid again, podding these little green gems and popping them straight into my mouth. Pure summer bliss!
Speaking of bliss, picture this: a beautiful spread of crunchy salads, crusty bread, and a vibrant array of dips. That’s my kind of springtime lunch! Ditch the murky beige, and let's bring in some real colour. That’s why I’ve turned those broad beans into a lively, healthy dip that’s so good, it'll make you want to sing (or at least hum a happy tune).
Now, some might call this hummus, but we’re ditching the tahini and going rogue. With the help of fresh mint, a dash of zesty lemon, and a pinch of chilli, it’s a flavour explosion that screams ‘Spring!’ It’s so good, in fact, that it vanished faster than you can say 'broad bean bonanza!'.
So, let's get to it, shall we?
Springtime Broad Bean Dip
Yields: About 4 servings as a starter Prep time: 30 minutes Cook time: 5 minutes
Ingredients:
- 550g (3 cups) broad beans in pods (yielding approx. 400g or 2 cups shelled)
- 80ml water (approx.)
- 3.5 tablespoons lemon juice
- 1 clove garlic, pressed
- 1 level teaspoon fine sea salt
- 12 fresh mint leaves
- Freshly ground pepper
- Pinch of hot chili (optional)
- 2 tablespoons extra virgin olive oil (optional)
Instructions:
- Bring a pot of water to a boil. Toss in the podded and washed broad beans, and simmer for about 5 minutes or until the beans are tender. Test one to be sure they are cooked.
- While the beans are cooking, prepare an ice bath (a bowl of cold water with ice cubes). Once the beans are ready, drain them and immediately plunge them into the ice bath to keep their beautiful green colour.
- Shell the beans by making a tiny cut and squeezing the insides out, removing the outer shell.
- In a food processor, combine the shelled beans, garlic, lemon juice, mint, salt, pepper, and chili (if using).
- With the processor running, gradually add cold water (about 80ml) until the mixture reaches a smooth and creamy consistency. Add 1 tbsp of olive oil if desired.
- Taste and adjust the seasoning. Serve with a drizzle of extra virgin olive oil and a side of your favorite bread and chopped veggies.
Tips and Tricks
- For a smoother consistency, add more water as needed.
- Feel free to experiment with other herbs, like parsley or coriander.
- If you prefer, you can use roasted garlic for a sweeter flavor.
Nutritional Notes
(Per serving, approx.)
- Calories: 486
- Sugars: 10g
- Fats: 2g
- Saturates: 0g
- Proteins: 37g
- Carbs: 84g
There you have it, a vibrant, healthy dip that’s perfect for a light lunch or a snack! It’s a fantastic way to enjoy the flavours of spring in a new way. Go on, give it a try, and let me know what you think in the comments below!
Happy dipping!