Broad Bean Dip

11:30 am on 30 September 2013


  • 500g fresh broad beans or 500g frozen broad beans
  • 3 garlic cloves
  • 3 tablespoon of olive oil
  • ½ cup of fresh coriander leaves
  • 2 tablespoons of fresh mint
  • pinch of salt (your taste)
  • toasted pita bread  and crackers for serving


Boil the fresh broad beans until soft (if using frozen broad beans boil for 3 to 5 minutes). Let the broad beans cool before putting them in food processor and reserve the water. Place the garlic, mint, coriander in the food processor. Add the broad beans, then water to desired consistency and adjust the seasoning to your taste.

Serve the broad bean dip with crackers or pita bread. Store for 10 days in a covered container in the refrigerator (Note: I keep the skin with broad beans, but if you want to peel the skin from board beans you can do that.)

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