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A British take on creamy Mexican guacamole, vibrant garden greens are blitzed together for a healthy dip. Make this ahead of time for a ready-to-go side for your next al fresco lunch. See method
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Crush the garlic into a small bowl, then pour over the lime juice. Set aside.
Cook the broad beans and peas in boiling water for 2 mins. Drain over a bowl to reserve some of the cooking liquid, then rinse to cool a little.
Add all but 2 tbsp of the beans and peas to a food processor with the mint, chilli, and lime juice and garlic mixture, plus the lime zest. Blend to a chunky purée, then drizzle in the oil and 4 tbsp reserved cooking water. Blend until smooth, adding more water if needed. Season.
Spoon into a large serving bowl. Remove the skins from the reserved broad beans, then scatter over the dip with the peas and mint leaves. Drizzle with 2 tsp olive oil, if you like. Serve with the pitta strips, mangetout, radishes and carrots.
Get ahead: Make (without garnishing) and keep in the fridge with clingfilm pressed against the surface for up to 2 days. Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing and defrosting guidelines
Freeze dip only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Spring vegetable recipes
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