Broad bean, avocado and mint dip
Try this creamy and refreshing Broad Bean, Avocado, and Mint Dip! Made with fresh broad beans, ricotta, parmesan, ripe avocado, spearmint, lemon juice, and a touch of salt, it’s perfect for dipping or spreading. Easy, nutritious, and bursting with flavor!
- 01 Mar 2025
- Cook time 5 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Are you looking for a fresh and vibrant dip that perfectly blends creamy textures with zesty flavors? This Broad Bean, Avocado, and Mint Dip is a delightful choice! It combines the earthy taste of broad beans with the smoothness of avocado, the saltiness of parmesan, and the refreshing hint of mint, resulting in a versatile and delicious recipe that's perfect for any occasion.
Ingredients:
Instructions:
- If using fresh broad beans, remove them from their pods.
- Boil a pot of water and add the broad beans. Cook for about 3-5 minutes or until tender.
- Drain the beans and let them cool slightly.
- Once cool enough to handle, remove the outer skins by gently squeezing each bean until it pops out. Discard the skins.
- Cut the avocado in half and remove the pit.
- Scoop out the flesh into a mixing bowl or food processor.
- In the mixing bowl or food processor with the avocado, add the skinned broad beans, ricotta cheese, grated parmesan cheese, chopped spearmint, lemon juice, and salt.
- Using a food processor, blend the mixture until smooth. If you prefer a chunkier texture, pulse the mixture a few times to keep some larger bits.
- If you don't have a food processor, mash the ingredients together with a fork or use a hand blender until you reach the desired consistency.
- Taste the dip and adjust the seasoning if necessary. You may want to add more salt, lemon juice, or spearmint to suit your taste.
- Transfer the dip to a serving bowl.
- Garnish with a sprig of mint or a drizzle of olive oil (optional).
- Serve with pita bread, crackers, or vegetable sticks.
- Store any leftover dip in an airtight container in the refrigerator for up to 2 days. Stir well before serving again.
Tips:
- Blanch the broad beans in boiling water for 2-3 minutes before peeling them to make the process easier and maintain their vibrant color.
- For a smoother texture, use a food processor to blend all the ingredients thoroughly.
- Adjust the lemon juice and salt according to your preference for a more balanced flavor.
- This dip can be made ahead of time and stored in an airtight container in the fridge for up to 2 days.
- Garnish with additional fresh spearmint leaves and a drizzle of olive oil for an extra touch of flavor and presentation.
There you have it – a simple and nutritious Broad Bean, Avocado, and Mint Dip that's sure to be a hit at your next gathering. This dip not only tastes fantastic but also offers a great way to incorporate healthy ingredients into your diet. Whether you're serving it with pita bread, vegetable sticks, or as a spread, it's guaranteed to impress your guests. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.70g | 10% |
| Sugar 0.91g | 1% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.41g | 5% |
| Cholesterol 5mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 3.10mg | 3% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 260mg | 8% |
| Selenium, Se 3.54ug | 6% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 0.77mg | 7% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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