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Broadbean and mint dip


By FOODFORFRIENDSYEAH! (Visit website)



 

broadbean-and-mint-dip


Come summer I become a sucker for all things “dip”.


To be fair, I’m a sucker for all things “dip” pretty much all year round and I have been ever since I discovered a food processor in the recesses of a cupboard in one of the many flats I have rented over the years.




I mean, you have people coming over for dinner/a barbeque/general “doing nothing” and you need to prepare nibbles to welcome them, so what better than just putting a few selected ingredients in one place, whiz them together and then dip warm pitta strips into it?


Exactly my point.


This particular one has a lovely colour and freshness deign of the barbeque season.



200g broadbeans cooked
leaves of 5 fresh mint sprigs
1 tbsp tahini
2 tbsp lemon juice
1 tbsp lemon rind
4 tbsp extra virgin olive oil
Salt to taste

Put all the ingredients in thee food processor/blender.

Press the button.

Whiz for 3-4 minutes.

Put in a bowl.

Dip in.




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