Broad bean dip with lemon and garlic

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Make this fresh little dip with mature broad beans whose pods are no longer tender enough to use whole. Serve with young raw vegetables and any sort of flatbread for scooping.


  • About 500 g podded broad beans
  • Zest and juice of 1 unwaxed lemon


Cook the beans in boiling water for 12–15 minutes, till tender. Drain in a colander and pass it under the cold tap to loosen the skins. Slip the beans out of their skins and drop them in a food processor or liquidiser with the lemon juice, olive oil, chilli, cumin and some salt. Whizz to a smooth puree.

Crush the garlic with the flat of a knife and chop very finely with the parsley and