I’ve been swimming in broad beans over the past few weeks as they come flowing in my weekly veg box. My love for broad beans came just last year when I tried my first freshly podded batch of young beans as opposed to dull, grey pre podded bags full from the supermarket. The difference was remarkable and they became a summer crop I looked forward to for the first time this year.
My endless supply has made my salads more interesting, has given wonderful colour and texture to pasta dishes and added wonderful bulk to stews, but most importantly, they starred in this wonderful dip that was so unexpectedly delicious that I eagerly awaited the arrival of my next broad bean influx and had no issue with the idea of podding yet another bucket load.
The dip is so simple, it can be whipped up in a matter of seconds in a processor or blender or you could bash it together with a fork or potato masher. It’s fragrant with garlic and basil with a subtle chili kick. Great with crudites and strips of toasted pita.
Ingredients: Serves 2
- 80g fresh podded broad beans
- 30g fresh basil
- 1 garlic clove
- 1/2 red chili
- 1 tbsp extra virgin olive oil
Blanch the beans in boiling water for a couple of minutes then drain thoroughly. Add to a processor with the remaining ingredients and blend until smooth but still with texture.
Very low in sodium
Low in sugar
High in dietary fiber
High in vitamin A