I’ve made this twice now for parties, and both times people have mistaken it for stupid guacamole – it’s not guacamole, it’s much nicer and fresher and won’t turn brown or be unexpectedly spicy. It also doesn’t require hideously expensive avocados which are never ripe when you need them to be, just lovely frozen veggies from Iceland or similar. Also very nice when warm, as a side dish! So versatile. Love it. Just make sure you label it.
This is for Olivia, who likes dips.
250g (or thereabouts) frozen broad beans
250g (or thereabouts) frozen peas
2 cloves garlic
2 tbsp creme fraiche
Juice of half a lemon
Handful of mint leaves, shredded
1. Boil the broad beans until tender (5-10 minutes), then run until cold water until cool enough to handle. Pop them all out of their shells whilst the peas are boiling (3-5 minutes). Drain the peas, reserving a little of the water, and set aside.
2. Dice the onions and fry in butter until soft, adding the finely chopped garlic for the last minute or two.
3. Blend the peas, shelled broad beans and onions with the creme fraiche, adding enough lemon juice, mint and seasoning to taste. If the mixture needs loosening up, add some of the reserved cooking water. Transfer to a serving bowl and cover until needed.