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Broadbean and mint dip

I mean, you have people coming over for dinner/a barbeque/general “doing nothing” and you need to prepare nibbles to welcome them, so what better than just putting a few selected ingredients in one place, whiz them together and then dip warm pitta strips into it?

Exactly my point.

This particular one has a lovely colour and freshness deign of the barbeque season.

  • 200g broadbeans cooked
  • leaves of 5 fresh mint sprigs
  • 1 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp lemon rind
  • 4 tbsp extra virgin olive oil
  • Salt to taste

Put all the ingredients in thee food processor/blender.
Press the button.
Whiz for 3-4 minutes.
Put in a bowl.
Dip in.

3 CommentsLeave a Comment

  • Reply


    6 months ago

    Perfect timing; I had friends round for lunch on Monday and started with Hummus and raw vegetables, which lead me on to musing about other first course dips. I think this one sounds superb, I am going to try it out at the weekend.

  • Reply


    6 months ago

    YUM! I was just saying to Laura yesterday that I’d love to eat some broadbeans, then you go and drop this?! Nice. Thanks for the recipe!

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