Broad Bean Dip

For an appetising summery starter try Janet Brinkworth's simple recipe for a broad bean dip, delicious served with pitta bread
By Janet Brinkworth
Broad Bean Dip
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes plus 10 mins standing
  • Effort: easy



  • 500 g broad beans, podded
  • 1 red onion, finely chopped
  • handful of mint leaves, finely chopped
  • 350 g crème fraîche
  • squeeze of lemon juice
  • black pepper
  • warm pitta bread, to serve


1. Place the broad beans in a heatproof bowl. Pour a kettle full of boiling water over the broad beans and set aside to loosen their skins. Leave to stand for 10 minutes; drain, cool and pop the beans out of their skins.

2. Place the skinned broad beans, red onion and mint in a large pestle and mortar. Pound together into a puree.

3. Mix in the crème fraiche and lemon juice. Season with salt and freshly ground pepper.

4. Serve with warm pitta breads.

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