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! :)