Broad bean dip recipe
Try this vegan dip which is a great alternative to houmous. It couldn't be easier to make and its packed full of veggies, so super healthy. Serve with your favourite crudités or toasted pittas for dunking.
See method- Serves 4
- 10 mins to prepare and 14 mins to cook
- 120 calories / serving
- Freezable
- Healthy
Ingredients
- 2-3 tbsp olive oil
- 1 carrot, peeled and diced
- 1 stick celery, diced
- 300g frozen baby broad beans
- 300ml vegetable stock
- 1 tbsp dill, chopped
- 1 small clove garlic, peeled and crushed
- toasted pitta bread or crudités to serve.
Each serving contains
- Energy
- 500kJ 120.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 7.0gProtein 4.5gFibre 7.0g
Method
- Heat 1 tbsp of the oil in a pan and sauté the carrot and celery for 3-4 minutes before stirring in the broad beans. Pour in the stock, bring to the boil, and then simmer for 8-10 minutes. Drain, reserving 50ml of the stock then leave to cool slightly before placing the beans in a food processor.
- Add the dill, garlic, remaining olive oil and seasoning and blend until nearly smooth. Add some of the reserved liquid if needed to loosen. Serve with toasted pitta bread or crudités.
- See more Dip recipes
