Name: Crushed broad bean feta and basil dip recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 8
Ingredients: 400g podded broad beans; 1 large garlic clove, peeled and crushed; 200g pack feta cheese; 2tbsp white balsamic vinegar or cider vinegar; 4tbsp good olive oil; 10-15g basil leaves (or mint leaves)

By GoodtoKnow

published 9 August 2014

in Recipes

Make the most of broad beans whilst they're in season with this crushed broad bean feta and basil dip. Perfect spread on griddled ciabatta or served with a selection of crunchy vegetables, this super simple recipe can be on the table in just 10 minutes - great for unexpected guests or an easy laid-back lunch.

Ingredients

400g podded broad beans
1 large garlic clove, peeled and crushed
200g pack feta cheese
2tbsp white balsamic vinegar or cider vinegar
4tbsp good olive oil
10-15g basil leaves (or mint leaves)

To serve:

1 ciabatta loaf, baby carrots, sugar-snap peas and radishes

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Method

Cook the beans in boiling water for 3-5 mins or until tender. Drain and cool under running water. Peel off the skins and put the beans in a large bowl with the garlic and squash them roughly with a potato masher.
Crumble in the feta, add the vinegar, olive oil and seasoning and roughly mix. Stir in shredded or torn basil or mint leaves.
Serve, within a few hours of making, with griddled ciabatta slices, carrots, sugar-snap peas and radishes.

Top Tip for making Crushed broad bean feta and basil dip

1kg bean pods will yield about 400g beans. It may seem a bit tedious peeling off the skins, so you don’t have to, but they do look brighter and fresher if you do.

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