Broad Bean Dip

Broad beans are a great summer treat.

Yes, they take a bit of effort in podding them and removing the fibre layer, but I think they are worth the effort. Of course, most supermarkets have done this for you – you can buy little packets of shelled beans ready to cook.

I eat these in the bucket load – I cant help it. They are also packed with protein, fibre and B vitamins!

Broad Bean Dip

Broad Bean Dip


  • 300g Broad Beans
  • Juice of 1 lemon
  • 1 clove of garlic - crushed
  • Half a medium red chilli – deseeded and finely chopped
  • 10 mint leaves – finely chopped
  • 6 tbsp extra virgin olive oil
  • Sea salt and freshly cracked pepper


  1. Pod beans and remove outer skin if you have bought them whole or you can buy broad beans already podded.
  2. Boil a little water, add broad beans and cook for 2 mins. Drain and wash under cold straight away.
  3. Place the lemon, garlic, chilli, cooled broad beans and mint leaves into a food processor (or use a hand blender) and blitz. Slowly add the olive oil until is smooth. Season with a little salt and pepper.
  4. Serve on salad of fresh rocket leaves with some wholemeal toast.


My optimal Self Care Food Plan restores love and balance to your meal times.


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