Broad Bean And Mint Dip
A delicious, thick, tangy dip perfect for the summer
Ingredients
- 450 grams broad beans if peeled, weight after peeling
- Juice of 1 large lemon
- 30-35 mint leaves (spearmint, not peppermint)
- 10 tbsp olive oil approximately
- salt to taste
Instructions
- Cook the broad beans until tender. Drain and rinse with cold water. If the skins on the beans are tough, pop them out of their skins
- Place in the food processor with all the other ingredients and process until smooth, around 2 minutes, scraping down the sides as necessary.
- Transfer to an airtight container and cool completely in the fridge until ready to serve.