Crushed broad bean feta and basil dip

(4 ratings)
Crushed broad bean, feta and mint dip
Crushed broad bean, feta and mint dip
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe 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.


  • 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

1kg bean pods will yield about 400g beans. It may seem a bit tedious peeling off the skins, so you donít have to, but they do look brighter and fresher if you do.


  1. 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.
  2. Crumble in the feta, add the vinegar, olive oil and seasoning and roughly mix. Stir in shredded or torn basil or mint leaves.
  3. Serve, within a few hours of making, with griddled ciabatta slices, carrots, sugar-snap peas and radishes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 146(kcal)
  • Fat 11.0g
  • Saturates 4.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter