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Broad bean, mint and feta dip

  • 0:30 Prep
  • 0:05 Cook


  • 450g (3 cups) frozen broad beans
  • 100g feta, crumbled
  • 1 garlic clove, crushed
  • 1 tablespoon fresh lemon juice
  • 80ml (1/3 cup) olive oil
  • 2 tablespoons chopped fresh mint
  • Extra virgin olive oil, to drizzle
  • Blanched vegetables (such as baby carrots and asparagus), to serve


  • 1
    Place the broad beans in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.
  • 2
    Cook the broad beans in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain.
  • 3
    Process broad beans, feta, garlic and lemon juice in a food processor until almost smooth. With the motor running, add the olive oil in a thin steady stream until smooth. Add the mint and process until well combined. Season with pepper. Transfer to a serving bowl. Drizzle over extra virgin olive oil and serve with vegetables.

Source: taste.com.au


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