If, like our Constant Gardeners, you sowed some broad bean seeds back in the autumn, you may well be harvesting them around about now. You may also hear your family cry out with the old “eewww, they’re gross!” which tends to be a common response to broad beans (and brussels sprouts for that matter.)
If this is the case, then please try this very tasty dip to get your family on board with broad beans… and serve with root veg crisps.
Broad Bean and Mint Dip
- 2 big handfuls of podded broad beans
- 1 tablespoon freshly picked mint leaves
- 1 tablespoon soured cream
- Sea salt & black pepper
- Put a pan of water on to boil and simmer the broad beans for 3-5 minutes until soft.
- Drain the broad beans and run under cold water.
- Peel the broad beans and pop the bright green beans into a blender.
- Add the mint and soured cream and blend well.
- If needed, add a little more soured cream or a squeeze of lime juice to get the right consistency.
- Season with sea salt and black pepper.
Tip: If you want to stretch it further, add a couple of handfuls of cooked peas to the blender mix.