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Broad bean, feta and pistachio dip recipe

Broad bean, feta and pistachio dip

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

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    Each serving contains

    Energy
    1405kJ 339.0kcal
    17%
    Fat
    28g
    high40%
    Saturates
    8g
    high40%
    Salt
    1.0g
    medium16%
    Sugars
    4g
    low4%

    of the Reference intake

    Carbohydrate 8.3gProtein 13.1gFibre 4.0g

    Method

    1. In a food processor, blitz thebroad beans, pistachios and olive oil until smooth.
    2. Add in the feta, dill, garlic and chilli and blitz again, then add in the yogurt,lemonand a little seasoning.
    3. Blitz until smooth and serve with toasted pitta bread.

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