Total Time
40mins
Prep 25 mins
Cook 15 mins

From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them.

Ingredients Nutrition

Directions

  1. Cook broad beans in a large saucepan of boiling water for 3 to 4 minutes or until just tender and then drain and refresh under cold water and then peel and discard the skins.
  2. Drain fetta, reserve 1/4 cup of the oil.
  3. Process fetta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms and then season to taste and then add mint and pulse until just combined.
  4. Cover dip with plastic food wrap and then chill until required.
  5. Serve with toast pita bread chips, crisps or vegetables of choice.

Reviews

(1)
Most Helpful

Very tasty. I haven't seen any jarred feta as described so I used a firm Boursin that crumbles nicely and added a bit of olive oil and some Greek oregano, basil, fresh coriander and black pepper. Served with sliced firm veggies (the usual suspects) and enjoyed a pleasing summer supper with some iced tea. Thank you Pat

Annacia June 10, 2016

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