Broad bean dip recipe

  • Serves 4
  • 10 mins to prepare and 14 mins to cook
  • 120 calories / serving
  • Freezable
  • Healthy
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Heat 1 tbsp of the oil in a pan and sauté the carrot and celery for 3-4 minutes before stirring in the broad beans. Pour in the stock, bring to the boil, and then simmer for 8-10 minutes. Drain, reserving 50ml of the stock then leave to cool slightly before placing the beans in a food processor.

Add the dill, garlic, remaining olive oil and seasoning and blend until nearly smooth. Add some of the reserved liquid if needed to loosen. Serve with toasted pitta bread or crudités.

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  • Ingredients

  • 2-3tbsp olive oil
  • 1 carrot, peeled and diced
  • 1 stick celery, diced
  • 300g (10oz) frozen baby broad beans
  • 300ml (10floz) vegetable stock
  • 1tbsp dill, chopped
  • 1 small clove garlic, peeled and crushed
  • toasted pitta bread or crudités to serve.
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  • Energy 498kj 120kcal 6%
  • Fat 6.6g 9%
  • Saturates 1g 5%
  • Sugars 2.4g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 7g Protein 4.5g Fibre 7g


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