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Broad bean, feta and pistachio dip recipe
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6 ratings
This broad bean, feta and pistachio blend is quick and simple to make, but totally tasty. The perfect summer dip to accompany toasted pitta or a crunchy vegetable medley. See method
Ingredients
- 100g shelled broad beans
- 100g (3 1/2oz) shelled pistachios
- 3 tbsp olive oil
- 150g (5oz) feta, crumbled
- 15g (1/2oz) fresh dill
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely diced
- 2 tbsp natural yogurt
- 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve
- toasted pitta bread, to serve
Each serving contains
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Energy
1405kj
339kcal
17%
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Fat
28g
40%
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Saturates
8g
40%
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Sugars
4g
4%
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Salt
1g
16%
of the reference intake
Carbohydrate 8.3g
Protein 13.1g
Fibre 4g
Method
- In a food processor, blitz the broad beans, pistachios and olive oil until smooth.
- Add in the feta, dill, garlic and chilli and blitz again, then add in the yogurt, lemon and a little seasoning.
- Blitz until smooth and serve with toasted pitta bread.
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