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)

Nutrition Per Portion

RDA

Calories

146 Kcal

Fat

11 g

16%

Saturated Fat

4.4 g

22%

By GoodtoKnow

published 9 August 2014

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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