Broad bean and Pea Dip
This is my British Summer take on Hummus, using the freshest seasonal ingredients. The Mint and Lemon add adepth of flavour. It tastes good and would be a suitable accompaniment to spicy foods or as dip with Pitta Bread, Crudities, Nachos, Crisps or Breadsticks. I find it creamy enough without Creme Fraiche or Cream, but if you want extra smoothness go ahead. Mrs K uses it as an alternative to Butter even.
Takes a few minutes to make and probably lasts up to a week in the fridge, I don’t know as ours has always been eaten well before then.
200 grams (podded weight) Broad Beans
50 grams (shelled weight) Peas
Juice of ½ Lemon
2 Spring Onions diced
Small Handful of Mint – roughly chopped
Good twist of Black Pepper
Pod the peas and beans and place into boiling water for 3 minutes. Remove and refresh in iced water.
Take the white outer from the beans and place in a food processor with the diced spring onions and mint. Add the lemon juice and black pepper Pulse several times then add a little olive oil and repeat.
You are looking for some small chunks of bean as opposed to a smooth puree. Add more oil a little at a time pulsing until you get the right texture.
Taste and Season.
Place in a bowl, cover and refrigerate.