Yep, really!

Broad bean dip runs in the same family as things like Humus. These types of dips are easy. They tend to use relatively bland or mildly flavoured ‘carriers’ to provide the base of the dip, and then you can add any kind of flavours to that base to make the dip your heart so desires. The trick is, as with any cooking, to find the flavours which compliment the base that you’re using and don’t conflict with one another. In this instance I’ve chosen to compliment the slightly nutty yet creamy attributed of the shelled and skinned broad beans with flavours such as mint, parsley, coriander and garlic. I’ve also used lemon juice and zest with some salt and spring onions to cut through some of the creaminess and give the dip some edge. With a solid drizzle of Frankland Estate organically grown (by me, of course) olive oil and a lump of natural greek yogurt, this dip seemed to get the thumbs up from the crowd!

Ingredients:

1 cup broad beans, shelled, cooked for 4 mins, and shelled

1/2 cup mild red spring onions

1 large clove garlic

2/3 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp Moroccan seasoning

1/3 cup lemon juice

zest of half a lemon

1/3 cup olive oil

1 tbsp natural greek yogurt

a handfull of fresh mint, parsley and a touch of coriander leaves

Method:

Roughly smash and chop the solid stuff, then put everything in a blender. Pulse blend briefly, mix together with a spatula, then pulverise for a moment until its the consistency of your choosing. I like mine with a touch of coarseness…just like my personality!

Enjoy with the carrier of your  choosing. I like Pita bread, but I chose to avoid making it myself, so I buy the pre-made stuff, baste it with a 60:40 butter:crushed garlic mix and fry it off in a heavy based fry pan until slightly charred. Delicious!