Broad bean, feta and pistachio dip recipe

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

  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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  • 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
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  • Energy 1405kj 339kcal 17%
  • Fat 27.7g 40%
  • Saturates 7.9g 40%
  • Sugars 3.8g 4%
  • Salt 1g 16%

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

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