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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
Prep Time 5 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Gluten-free, Vegan
Servings 8
Calories 103 kcal


  • 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.
    📸 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.
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* The nutrition info below is for one serving, based on a total of eight servings.


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