Looking for a healthy summer snack? Look no further than this broad bean dip recipe. A similar texture to hummus but using the fresh flavours of broad beans, dill, lemon and black pepper with a splash of olive oil, it's utterly delicious. I like to serve this broad bean dip with soft homemade flatbreads that are so quick and easy to make. Keep reading for both the recipes!
Broad beans grow in a long chunky seed pod and you have to split it open and pop them out. They then each have an extra casing on them that I normally remove when cooking to eat on their own, however, when making this broad bean dip I leave them whole as it's added fibre which is so good for you.
Broad beans have been growing thick and fact this summer and we have had so many, which is great for me as it means I can have fun and develop some new recipes. This dip is one of my favourites it is such a quick and easy recipe to make. Both the broad bean dip and the homemade flatbreads are ready in under half an hour. So if you feel hunger pangs coming on, it won't be long until you can get your snack on.
- Broad beans
- Fresh dill
- Lemon juice
- Olive oil
- Plain flour
- Plain yoghurt
- Baking powder
- Salt and pepper
See the recipe card for quantities.
First, prepare the flatbreads. Preheat the oven to 190C/375F. In a mixing bowl, combine the flour, yoghurt and baking powder to make a dough. If it is too sticky, add a touch more flour and if it is not coming together enough a bit more yoghurt. It will be light, soft and springy.
Gently knead for a minute or so before separating into 4 pieces and roll or press them into a flat oval or round shape approximately 1 inch thick.
Place them on a baking tray and bake for 15-20 minutes until lightly golden.
- Meanwhile, remove the broad beans from their long seed pod and boil or steam for 2-3 minutes. They cook fast, so do not leave them in there for too long.
- Place the cooked broad beans into a food processor with the olive oil, lemon juice, dill and some salt and pepper.
- Blend until smooth, before transferring to a bowl and serving with the warm flatbreads.
Broad Beans are full of fibre and other nutrients and make an excellent vegetable source of protein. They contain Vitamin A, C, D, B-6 AND B-12 PLUS iron, calcium and magnesium. If you're trying to eat less meat or just wanting some healthy snacks to have around at times of need, a broad bean dip is a handy thing to have in the fridge! And this broad bean dip is such a quick and easy recipe to make, it is ready in 5 minutes and can be done whilst you cook your flatbreads.
Here are a few ways you can change this broad bean dip recipe up and add a twist.
- Herbs - add mint instead of dill to get a different taste
- Deluxe - add cream cheese to make it rich and decadent
- Party friendly - serve with crisps or crudites instead to make it go further
You will need a small food processor to blend the ingredients for the broad bean dip together but if you don't have one, you can mash aggressively with a fork and hope for the best. It might be a little chunky but that's fine!
Store the broad bean dip in an airtight container in the fridge. Good for 2-3 days.
This dip can be frozen but use within 1 month
Don't overcook the broad beans, no one wants a soggy bean and you'll lose all the flavour and nutrition.
Broad Bean Dip Recipe
- food processor
- mixing bowl
- saucepan or steamer
- 250 grams broad beans
- 2 tablespoon dill
- ½ lemon
- 2 tablespoon olive oil extra virgin
- 150 grams yoghurt
- 150 grams plain flour
- ½ teaspoon baking powder
- First, prepare the flatbreads. Preheat the oven to 190C/375F.
- In a mixing bowl, combine the flour, yoghurt and baking powder to make a soft dough. If it is too sticky, add a touch more flour.
- Gently knead for a minute or so before separating into 4 pieces
- Roll each piece into an oval shape around one-inch thick and place them on a baking tray
- Bake for 15-20 minutes until lightly golden
- Meanwhile, remove the broad beans from their seed pod and boil or steam for 2-3 minutes
- Place the cooked broad beans into a food processor with the olive oil, lemon juice, dill and some salt and pepper
- Blend until smooth, before transferring to a bowl and serving with the flatbreads.
General food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw ingredients
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove