I love broad beans and have had just a fantastic crop this year. Young and fresh they can just be popped raw in to salads. This time around I had quite a few large pods so thought I would make broad bean and pea dip. Perfect as a Summer nibble with a few crostini. Just such a beautiful vibrant green you can't help but want to dive in. Really tasty with the sweetness of the peas coming through and of course that lovely hit of lemon zest. It could even be argued that it is pretty healthy too so win win all round.
Broad Bean and Pea Dip
Ingredients
1 cups broad beans, once cooked and skins removed, so 2-3 cups pre cooking.
1/2 cup frozen peas, thawed
1 clove garlic crushed
zest and juice of 1 lemon
A good glug of EVOO
Salt and Pepper
Directions
Cook the broad beans in boiling salted water for 5-10 minutes, cool and remove the outer skins. Place in a food processor with all the other ingredients and blend until almost smooth, I like a little texture. Scoop in to a serving bowl and serve with crostini, or pita chips or bagel chips would also work well.
A beautiful bowl of bright green goodness. Thinking the next time I might a little fresh mint too, just works so well with peas. I also reckon mixed with a little creme fraiche it would be pretty darn good stirred through some pasta with a little crisp pancetta or prosciutto on top and maybe a cherry tomato or 2. Will keep you posted on how that works out.
That looks so good, just had dinner but could quite happily eat a broad bean crostini right now:)Would love to try it with pasta actually to.
ReplyDeletethat looks amazing! i've made a green pea and coriander dip in the past - this looks even better though - that vibrance is incredible! beautiful photography too.
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