Broad bean, feta and pistachio dip recipe
This broad bean, feta and pistachio blend is quick and simple to make, but totally tasty. The perfect summer dip to accompany toasted pitta or a crunchy vegetable medley.
See method- Serves 4
- 20 mins to prepare
- 339 calories / serving
Ingredients
- 100g shelled broad beans
- 100g (3 1/2oz) shelled pistachios
- 3 tbsp olive oil
- 150g (5oz) feta, crumbled
- 15g (1/2oz) fresh dill
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely diced
- 2 tbsp natural yogurt
- 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
- toasted pitta bread, to serve
Each serving contains
- Energy
- 1405kJ 339.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 8.3gProtein 13.1gFibre 4.0g
Method
- In a food processor, blitz thebroad beans, pistachios and olive oil until smooth.
- Add in the feta, dill, garlic and chilli and blitz again, then add in the yogurt,lemonand a little seasoning.
- Blitz until smooth and serve with toasted pitta bread.
- See more Dip recipes
