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
- 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