Crushed broad bean feta and basil dip recipe

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  • Vegetarian
serves: 8
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 5 min

Nutrition per portion

Calories 146 kCal 7%
Fat 11g 16%
  -  Saturates 4.4g 22%
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  • 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


    • 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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