Broad Bean and Pea Dip

Broad Bean and Pea Hummus

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

1/2 onion

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.

Broad Bean and Pea Hummus (2)

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.

Broad Bean and Pea Hummus (3)

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2 thoughts on “Broad Bean and Pea Dip

  1. Hi there, In Israel and all over the Middle East – Hummus is a basic, staple food in its basic form (feel free to visit my new blog here and view my recipe). But over the past decade or so it has become only the base for so many delicious, nutritious recipes.

  2. I’ve just discovered your blog – so lovely! This looks divine, definitely one that i’ll be trying once the sunshine comes back to London!
    Lucy x

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