| Broad bean & avocado dip
Serve with crudites, spread on sandwiches or dollop on salads. Serves 4 Prep time; 5 mins Cook time; 5 mins
Ingredients: 400g frozen broad beans 1 ripe avocado 1 garlic clove 1tbsp tahini Juice and zest of 1 lemon 1tbsp extra virgin olive oil
Method: Put the broad beans in a saucepan and cover with a kettle of just boiled water. Bring back to the boil and cook for 5 mins. Drain well, rinse under cold water and once cool enough to touch, carefully remove the papery skins. Transfer to a food processor or a tall jug with a hand blender. Add the remaining ingredients and blitz until you have a smooth dip, then season well to taste. You may want to add a little more oil or a splash of water, depending on how you like the texture. Keep in the fridge, covered for up to 5 days.
A little bit extra: Fresh broad beans are in season and perfect for this summery dip, but make sure you peel them first! The papery skins are better removed – it’s a labour of love, so pop on your fave podcast and get going! Get creative with your toppings; crumble over goats cheese, toasted seeds or sprinkle a big pinch of chilli flakes. Leftover feta? Throw that in too and blitz for a creamy, tangy flavour. Enjoy! 🙂 |
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