Crushed broad bean feta and basil dip recipe

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Make the most of broad bean season with this crushed broad bean feta and basil dip - perfect spread on ciabatta or served with crunchy vegetables.

  • Vegetarian
  • healthy
Serves8
SkillEasy
Preparation Time5 mins
Cooking Time5 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories146 Kcal7%
Fat11 g16%
Saturated Fat4.4 g22%
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published
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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.

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

WEIGHT CONVERTER

to

Method

  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.
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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