Easy Broad Bean, Mint and Lemon Dip

This broad bean, mint and lemon dip is a beautiful, pale green dip that evokes images of early summer, and is ultra-simple to make.
If broad beans are in season, and you have time, this can be a therapeutic ‘back to the old days’ dip to make with the kids, perhaps picking beans from the garden, and then podding the broad beans into bowls on a sunny patio on a lazy summer afternoon. On the other hand, like most of us who don’t have a garden full of broad beans or a spare afternoon, frozen broad or edamame beans also work well.

If you are podding your own, remove enough beans from their pods to give around 1½-2 cups of broad beans. After cooking in boiling water for 3-4 minutes, cool them rapidly by running under the tap and slip all the white, tougher outer cases off the bigger broad beans, leaving around a cup of tiny green, tender beans.

The lemon and mint in this dip work together to support the liver and digestive systems; mint helps to calm the gut – so is a great herb to use with beans.

We hope you enjoy this blog post, let us know your thoughts in the comments below or on social media – we’re on Twitter, Facebook, Instagram and Pinterest. And don’t forget to sign up to our newsletter to receive a monthly update of our recipes, nutrition tips and expert advice.