Live Better
 
 

A yummy dip with ingredients fresh from the garden – perfect served with flatbread or raw veggies.

Broad bean dip. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Broad beans, garlic, lemon, mixed soft-leaved herbs
Season: Spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Put a saucepan of water on to boil.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Pod the broad beans.

  • 4. Boil the beans in water for 5 minutes, until tender.

  • 5. Drain and peel the cooked beans.

  • 6. Add the beans to the mortar with the lemon juice, herbs, garlic, oil and a pinch of salt and pepper. Pound to a smooth paste with the pestle.

  • 7. Taste for salt and pepper and season if necessary.

  • 8. Using the spatula, scrape the dip into the serving bowl.

  • Recommended Reading

    Spicy red lentil soup recipe

    This is an easy, colourful soup that warms up cold days.

    Read more

    Potato, leek and chive soup recipe

    Crunchy croutons are the perfect addition to this soup.

    Read more

    Leek and mixed pea risotto recipe

    A deliciously satisfying winter risotto.

    Read more

    Poached rhubarb recipe

    An easy, warming way to use rhubarb.

    Read more

    Moroccan carrot salad recipe

    A zesty chickpea and carrot salad with a kick of cumin.

    Read more

    Snow pea, snap pea and feta salad recipe

    Crisp green peas add a colourful flourish to this combo.

    Read more

    How to harvest food from the garden

    Harvesting your fresh fruits and veggies is a rewarding job.

    Read more

    How to make mini terrariums

    Get creative with this simple planting activity.

    Read more