Easy Broad Bean, Mint and Lemon Dip
Ingredients
- 1 cup shelled broad beans or edamame, fresh or frozen
- 3-5 sprigs fresh mint approximately 20 leaves
- 1 lemon juiced
- 2 tbsp olive oil extra virgin
- pinch black pepper
Servings:
Instructions
- Cook beans for around 5 minutes or until tender, and allow to cool
- Blitz all ingredients together in a food processor until creamy
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