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.
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.
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
- 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.
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.
Yep, this recipe is gluten-free as written.
Store in the fridge in an airtight container for up to four days.
You can freeze the dip for up to 6 months. Defrost thoroughly before serving and don't re-freeze.
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
- 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.
Keep in touch
Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).
More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Broad Bean Dip with Mint and Lemon
- 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
- 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.
- Vegan Pea and Mint Soup
- Basic Hummus Recipe
- Spicy Kidney Bean Dip
- Lemony Butter Bean Dip
- Vegan Couscous Salad
- Smoky Mushroom and Red Lentil Pâté
- Roasted Peas
- Butter Bean and Pepper Stew
📩 Fancy keeping in touch? Subscribe to my weekly newsletter.
📖 Find out more about my story.
🍽️ Want to get straight to the food? Hop aboard the recipe train.
🌿 Got a question about veganism? You might find the answer in these vegan FAQs.