Allotment cooking: mint and broad bean dip

This mint and broad bean dip is very easy – absolutely no cooking whatsoever! (Well, you can if you want it hot but it makes a lovely zingy and refreshing summer dip so there’s no need to, really.)

This is very loosely based on a canape I once had at a wedding and recreated at home and it works really well as a vegetarian canape or as a dip with toasted pitta bread strips, or inside a pitta with salad and falafel.

All measurements are extremely rough – it’s a very versatile recipe. You can do it with 100% broad beans or 100% peas, or change the ratio depending on what you have available. Don’t worry if you don’t quite have enough. It’s a great recipe for those early harvest days when your vegetables start trickling through – a few peas here and there, a few broad beans.

You can use frozen broad beans and peas or fresh. If you are using frozen ingredients just put them in a bowl, pour some boiling water over them and leave them for about 5 minutes, then drain.

The feta is optional – it is perfectly lovely as a vegan dip, but if you want some creaminess or you just happen to have a bit of leftover feta in the fridge you can throw it in at the end.

Mint and broad bean dip recipe

Ingredients

Makes: about a cup of dip

  • 75g broad beans, shelled
  • 75g peas, shelled
  • Glug of olive oil
  • Juice of ½ lemon
  • Handful fresh mint leaves
  • Salt and black pepper to taste
  • Optional: 50g feta

Method

This is a very easy dip – just pop the deshelled peas and broad beans in a jug and blitz with a hand blender.

Add the olive oil and lemon juice a bit at a time, watching the consistency as you blend.

If you are using the feta shred it roughly and add to the jug, then blitz.

Shred the mint leaves and add them, then blitz again. It doesn’t matter if there are a few bits that don’t get blended.

Add salt and freshly ground black pepper to taste.

If you want a hot version do as above but leave the mint and feta out. Warm up the mixture on the stove for a few minutes, then remove from the heat and blend in the mint and feta.

Serve as a dip, canape or in a pitta bread with salad and falafel.

Store it in an airtight container in the fridge and it will keep for a few days.

Rebecca Elliot

Cantiaci, Folkestone, Community, Transition Town, Sustainable, Allotment, Grow Your Own, Vegetables, Food

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