Feta & Broad Bean Dip
An extremely useful recipe, nutritious and with many uses. Tuck feta and broad bean dip into sandwiches, pile it onto crackers as a snack, or even serve it warm as an easy side dish.
Servings: 4 Makes 1 cup
Calories: 156kcal
Ingredients
- 500 g (2 cups) shelled broad beans fresh or frozen
- 1 clove garlic crushed
- 50 g (1/3 cup) feta crumbled
- 40 ml (2 Tablespoons) lemon juice
- 40 ML (2 Tablespoons) olive oil
- Salt & pepper
Instructions
- Bring a medium size pot of salted water to the boil.
- Add the broad beans. Allow the water to come back to the boil, then cook for 3 - 5 minutes depending on the size of the beans.
- Remove the pot from the heat and drain. Rinse the beans under cold water to stop the cooking process.
- Pinch the grey skin off the bean with your fingers. I do this by nicking the skin with my fingernail, then squeezing the green inner out of the pod.
- Add the podded broad beans and the rest of the ingredients to a food processor and pulse until the desired consistency is achieved.
- Remove to a bowl and adjust the seasonings to taste.
Notes
This spread is ready for adaptation. Add more feta, lemon juice or garlic depending on your tastes.
I prefer a slight texture to the dip, so only pulse the ingredients to roughly combine them. Feel free to purée the dip to a smoother consistency if that is what you prefer.
Use a good fruity olive oil to compliment the beans.
If serving as a dip, drizzle with olive oil and crumble additional feta over the top.
This spread will also work using frozen broad beans.