Drinks and Finger Food Recipes - Broad Bean and Mint Dip Recipe

Ingredients

Serves 4

• 500 g/1 lb shelled broad beans

• leaves from 6-8 mint sprigs

• 3-4 tablespoons olive oil

• 2 tablespoons lemon juice salt and pepper

• crudités or bread, to serve

• small mint sprigs, to garnish

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Method:

1. Cook the broad beans in boiling salted water until tender. Drain, reserving the cooking liquid. Rinse the beans under running cold water.

2. Put the beans into a food processor or blender. Add the mint, olive oil and lemon juice and mix to a puree, adding enough of the reserved cooking liquid to give a soft consistency.

3. Season to taste with salt and pepper and adjust the levels of lemon juice and oil, if necessary.

4. Transfer the dip to a small serving dish. Serve at room temperature with crudités or bread, garnished with small mint sprigs.