Broad Bean Dip with Mint and Lemon

This vibrant broad bean dip features mint, lemon, and garlic for a summery snack that's vegan and gluten-free. A nice alternative to traditional chickpea hummus, it can easily be made with either fresh or frozen broad beans.

If you want to dial up the green colour, feel free to add green peas or petit pois to the mix. You could also shell the broad beans to remove the outer skin, but I find that this isn't necessary if using younger beans.

If you're looking for more legume-based dip inspiration, check out this lemony butter bean dip, spicy kidney bean dip, and tofu cream cheese.

Are broad beans and fava beans the same?

Broad beans and fava beans are the same species, and here in the UK the terms simply describe different states of maturity (fresh v dried respectively).

In some parts of the world, the fresh, bright-green beans might also be referred to as fava beans, hence the potential confusion.

Is broad bean dip healthy?

Despite including olive oil (optional), this dip is relatively low-fat and packed full of healthy nutrients. In one serving, you'll find:

• Calories: 103 kcal
• Protein: 5 grams (10% of RDA)
• Fibre: 4 grams (17% of RDA)
• Vitamin C: 15 mg (18% of RDA)

Fresh v frozen broad beans

We usually grow our own broad beans in the garden here in Sheffield, but buying frozen is a great way to enjoy them all year round. I've used frozen baby broad beans for convenience, but you could of course use fresh.

You'll want an equivalent weight after removing the fresh broad beans from their pods. As a very rough guide, you'll need approx. 50+ fresh pods (depending on their size) for an equivalent amount to this recipe.

Do I need to shell the beans?

If using young beans a.k.a. 'baby' broad beans, there's usually no need to remove the soft outer skin. This goes for both the fresh and frozen versions.

If using larger broad beans, you may want to shell some of these to remove the tougher outer skin. This will also give you a more vibrant green colour in the final dip.

What you'll need

This simple dip has just five main ingredients:

• Baby broad beans (frozen or fresh)
• Lemon zest and juice
• Garlic
• Fresh mint leaves
• Extra-virgin olive oil

How to make broad bean dip

Optional step: To mellow the garlic flavour, begin by adding the chopped garlic to a bowl along with the lemon juice.

Bring a pan of water to the boil. Add the broad beans, return to the boil, and simmer for a few minutes until tender. Drain, rinse under cold water to cool, and set aside.

To a food processor, add the cooled broad beans, garlic, lemon juice, olive oil, and mint leaves.

Add half of the lemon zest, season with salt and pepper, and blend until smooth, scraping down the sides if necessary with a spatula or spoon.

If the mix seems very thick, add a few tablespoons of cold water and continue to blend. Repeat until you have a consistency that's smooth, light, and fluffy.

Adjust the seasoning to taste, adding any extra lemon zest, mint, salt, and pepper.

Serving suggestions

Serve the broad bean dip as it is or top with a little extra olive oil, fresh mint leaves, and toasted pine nuts.

Enjoy with delivery vessels such as carrot sticks, flatbread, tortilla chips, or crisps, use as a spread in wraps along with crispy baked falafel or roasted cauliflower, or mix through spinach couscous.

Variations and tips for broad bean hummus

• Add peas: Feel free to add green peas or petit pois for a more vibrant green colour.
• Oil-free: To make this recipe oil-free, simply replace the olive oil with extra water.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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You can also check out my full list of vegan dips and snacks.