If you ask me, you always need a good dip in the fridge – a dollop on salads, a dip for snack time. Humous is a staple for us, and guacamole a regular, but this minty broad bean dip offers something just a little bit different. It’s nutrient and protein packed too!
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| Prep Time | 5 Mins |
| Cook Time | 5-10 Mins |
| Servings |
Cup
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Ingredients
- 1 Cup Broad beens Shelled fresh or frozen beans, defrosted
- 1 Tsp cumin seeds
- 3 spring onions
- 1 Clove garlic
- 1 Tbsp Fresh mint
- 1 Tbsp fresh parsley
- 1/2 lemon Juice only
- 2-3 Tbsp plain yoghurt I used almond yoghurt
Ingredients
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Rate this recipe!
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Instructions
- Boil or steam the beans for a few minutes to soften, then drain.
- Sauté the cumin seeds, spring onion and garlic in a little oil to soften.
- Blend both of these with the herbs, lemon juice and yoghurt.
- Eat immediately or store in a sealed container in the fridge for a few days. (You can also portion up and freeze.)
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