Broad bean, feta and pistachio dip

Broad bean, feta and pistachio dip recipe

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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

  • Serves 4
  • 20 mins to prepare
  • 339 calories / serving

Ingredients

  • 100g (3 1/2oz) 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

  • Energy

    1405kj
    339kcal
    17%
  • Fat

    28g 40%
  • Saturates

    8g 40%
  • Sugars

    4g 4%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 8.3g Protein 13.1g Fibre 4g

Method

  1. In a food processor, blitz the broad beans, pistachios and olive oil until smooth.
  2. Add in the feta, dill, garlic and chilli and blitz again, then add in the yogurt, lemon and a little seasoning.
  3. Blitz until smooth and serve with toasted pitta bread.

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