Feta & Broad Bean Dip. An extremely useful recipe, nutritious and with many uses.
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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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 Makes 1 cup
Calories: 156kcal
Author: Tania @ The Cook's Pyjamas


  • 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


  • 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.


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.


Calories: 156kcal | Carbohydrates: 10.2g | Protein: 4.1g | Fat: 12.1g | Cholesterol: 11.1mg | Sodium: 413.2mg | Sugar: 4.9g | Vitamin A: 350IU | Vitamin C: 26.4mg