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    Home Β» Recipes Β» Broad Bean Dip with Mint and Lemon

    Broad Bean Dip with Mint and Lemon

    Apr 26, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 2 Comments

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    Jump to Recipe >
    Broad Bean Dip Pin

    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.

    Broad Bean Dip with Lemon and Mint

    If you want to dial up the green colour, feel free to add green peas or petit pois to the mix (see also this green pea hummus). You could even 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, spiced black bean dip, and tofu cream cheese.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Fava Bean Dip in Bowl with Mint

    Jump to:

    • Broad v fava 🌿
    • Nutrition 🌱
    • Frozen beans ❄️
    • Shelling πŸ’β€β™‚οΈ
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    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.

    Defrosted Baby Broad Beans in Bowl

    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
    List of Ingredients to Make Broad Bean Dip

    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.

    Chopped Garlic Mellowing in Fresh 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.

    Process Shot - Ingredients in Food Processor

    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.

    Process Shot - Blended Broad Bean Hummus

    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.

    Recipe FAQ

    Is it gluten-free?

    Yep, this recipe is gluten-free as written.

    How long will it keep in the fridge?

    Store in the fridge in an airtight container for up to four days.

    Can broad bean dip be frozen?

    You can freeze the dip for up to 6 months. Defrost thoroughly before serving and don't re-freeze.

    Why do broad beans go black?

    If using fresh broad beans, you may notice that a black line appears on the outer skin. This simply indicates that the beans are older and so it's worth removing the outer skin from these.

    Variations and tips for broad bean hummus

    Homemade Broad Bean Hummus in Bowl
    • 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 πŸ‘‡

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

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Basic Hummus Recipe
    • Green Pea Hummus
    • Spicy Kidney Bean Dip
    • Vegan Cucumber Sandwiches
    • Vegan Waldorf Salad
    • Smoky Mushroom and Red Lentil PΓ’tΓ©
    • Crispy Roasted Black Beans
    • Butter Bean and Pepper Stew

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

    Full recipe

    Homemade Broad Bean Hummus in Bowl

    Broad Bean Dip with Mint and Lemon

    The Pesky Vegan
    This vibrant broad bean dip features mint, lemon, and garlic for a summery snack that's vegan, gluten-free, and made with either fresh or frozen beans.
    5 from 1 vote
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Snack
    Cuisine Gluten-free, Vegan
    Servings 8
    Calories 103 kcal

    Ingredients
     

    • 1 lb (400 g) frozen baby broad beans (or equivalent fresh – see notes)
    • 1 large clove garlic, finely chopped (or 2 small/medium cloves)
    • 2 lemons, zest and juice
    • 2-3 tablespoons extra-virgin olive oil
    • 6-7 fresh mint sprigs, leaves removed
    • Salt and pepper to taste
    • Fresh cold water
    Prevent your screen from going dark

    Instructions
     

    • 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. Serve with a drizzle of olive oil and fresh mint leaves.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Frozen v fresh: 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 for an equivalent amount depending on their size).
    Shelling: Another great thing about baby broad beans is that their outer skins are relatively soft. If using larger broad beans, you may want to shell some of these to remove the tougher outer skin.
    Add peas: If you want to dial up the green colour, feel free to add green peas or petit pois to the mix.
    Oil-free: To make this dip oil-free, simply replace the olive oil with extra water.
    Gluten-free: This recipe is gluten-free as written.
    Storage: This should keep in the fridge in an airtight container for up to four days or freezer for up to six months. Defrost thoroughly and don't re-freeze.
    If you liked this recipe, you might also enjoy:
    • Vegan Pea and Mint Soup
    • Basic Hummus Recipe
    • Spicy Kidney Bean Dip
    • Lemony Butter Bean Dip
    • Vegan Couscous Salad
    • Smoky Mushroom and Red Lentil PΓ’tΓ©
    • Roasted Peas
    • Butter Bean and Pepper Stew
    Β 
    * The nutrition info below is for one serving, based on a total of eight servings.

    Nutrition

    Calories: 103kcalCarbohydrates: 14gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 149mgPotassium: 198mgFiber: 4gSugar: 2gVitamin A: 68IUVitamin C: 15mgCalcium: 31mgIron: 1mg
    Nutrition Facts
    Broad Bean Dip with Mint and Lemon
    Amount Per Serving
    Calories 103 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 149mg6%
    Potassium 198mg6%
    Carbohydrates 14g5%
    Fiber 4g17%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 68IU1%
    Vitamin C 15mg18%
    Calcium 31mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword broad bean hummus, summer dip idea, vegan dip
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over Β£60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Sally

      May 12, 2022 at 2:27 pm

      5 stars
      Loved this with frozen broad beans. We have some growing in the garden this year so might try it again when they're ready!

      Reply
      • The Pesky Vegan

        May 12, 2022 at 4:37 pm

        Glad you enjoyed and look forward to making it again!

        Reply

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