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.📸 Recipe steps >📖 Table of contents >
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: