This broad bean dip is both vegan and gluten-free, and it's a great alternative to houmous if you're planning to entertain guests
Ingredients
- Baby broad beans (frozen or fresh)
- Lemon zest and juice
- Garlic
- Fresh mint leaves
- Extra virgin olive oil
Instructions
- Optional step: To mellow the garlic flavour, begin by adding the chopped garlic to a bowl along with the lemon juice.
- Bring a pan of water to the boil. Add the broad beans, return to the boil, and simmer for a few minutes until tender. Drain, rinse under cold water to cool, and set aside.
- To a food processor, add the cooled broad beans, garlic, lemon juice, olive oil, and mint leaves.
- Add half of the lemon zest, season with salt and pepper, and blend until smooth, scraping down the sides if necessary with a spatula or spoon.
- If the mix seems very thick, add a few tablespoons of cold water and continue to blend. Repeat until you have a consistency that's smooth, light, and fluffy.
- Adjust the seasoning to taste, adding any extra lemon zest, mint, salt, and pepper.
- Serve the broad bean dip as it is or top with a little extra olive oil, fresh mint leaves, and toasted pine nuts.