Broad Bean Dip

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I’ve long been wanting to do something with broad beans and until now had never gotten around to it. We had some friends over for dinner last week and I thought it was a good opportunity to try out something different for nibbles  (something for them to snack on while I was kid wrangling the girls into bed!).  I was inspired by an Alyce Alexandra recipe for this dip which uses broad beans, avocado, feta and chilli so it’s a fancy (& yummy) take on guacamole and satisfied my two goals of using broad beans and having some nibbles!  Perfect!  (The girls, for once were also beautifully behaved and went straight to sleep so we could enjoy an uninterupted dinner too, AMAZING, must wear them out at the swimming pool more often!)

You can use fresh or frozen broad beans for this recipe & it makes 3 cups (it was yummy as a filling in pitta pockets with some chicken the next day!)

This is a Thermomix recipe but you can also do it in a good blender but will have to steam the broad beans separately if you are using fresh ones.

Broad Bean Dip

Ingredients

  • 250 g broad beans (podded, if using fresh it will be around 1.25 kg unpodded)
  • 1 large red chilli, halved (I used a big bullhorn for a milder chilli but if you like it hot go for something smaller)
  • handful of flat leaf parsley
  • small handful of mint
  • juice of 1 lemon
  • 200 g feta
  • 1 avocado, skin and stone removed
  • 1 tsp pink himalyan rock salt (or sea salt)

Instructions

  1. If using fresh broad beans & a Thermomix put 1/5 L water in the bowl and heat the water for 10 minutes / Varoma / speed 3 or until the water hits Varoma. Put the broad beans in the steamer basket and steam for 2 minutes / Varoma / speed 3. If not using a Thermomix steam the broad beans in a bamboo steamer on the cook top or in a steam oven. After they have been steamed remove broad beens from the steamer and run under cold water to cool and then squeeze the skin off the beans and set aside.
  2. Place chilli, parsley and mint in the Thermomix or blender and chop 8 seconds / speed 6. Scrape sides
  3. Add lemon juice and broad beans and blend 20 seconds / speed 9 scrape sides
  4. Add feta, avocado and salt and blend 20 seconds / speed 6
  5. Scrape sides and then blend 2 seconds / speed 6 to make sure everything is combined.
  6. Keep in the fridge until ready to serve
http://www.boiledeggsandsoldiers.com/2014/10/broad-bean-dip/

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I also served up the Maple Soy Trout and the “Banana Ice Cream” for dessert.

How do you use broad beans?

 

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