Smashed Broad Bean Dip with Fresh Mint, Garlic, Manchego and Lemon

27 May

This is just a quick and easy recipe that I wanted to share with you because it is perfect for this time of year. When you can’t be bothered to cook anything complicated but want something fresh and delicious to munch on. This is it.

I found the recipe in a pile of newspaper and magazine clippings that The Washer Up’s dad, Jim had sent me from England. He cuts anything food and drink related out of the Sunday papers and saves them up to send over. It’ s very handy for keeping up with what’s going on over there.

The original recipe used 500 grammes of podded broad beans, I didn’t have anywhere near that many so I have adjusted it to suit. It’s one of those things where you can taste it as you go and add more garlic, lemon or mint to your taste. 

If you have young broad beans that are still very small and bright green you can use them raw. If not you can blanch the podded beans for two minutes then squeeze the bright green peas out of the pale jade skins and you’re good to go. I know that squeezing broad beans may sound boring bit it’s actually quite a therapeutic thing to do sitting outside in the early evening sipping a glass of mint tea or even a Mojito. It’s worth it just to see that beautiful bright green paste when you’ve done.

Smashed Broad Bean & Mint Dip

Serves 2-3 as a snack, vegetarian, gluten-free. Adapted from Eat Your Veg

Prep time 15 mins

  • about 200 gr broad beans (podded weight)
  • 1/2 clove garlic
  • 1 tsp salt
  • 5 mint leaves
  • 2 tbsp olive oil (or more)
  • 50 gr grated manchego (or pecorino/parmesan)
  • a squeeze of fresh lemon juice
  • bread to serve, toasted flatbread/baguette/ciabatta or wholemeal toast

Blanch the broad beans (unless very young, tiny & bright green) for two minutes in boiling salted water, drain and then squeeze the bright green peas out of the pale green cases.

In a mortar & pestle, crush the garlic and 1/2 tsp salt to a paste. Add the mint leaves and pound again to a paste. Add a handful of the broad beans and grind to a paste. Add more beans and continue pounding until you get a slightly chunky textured puree.

Drizzle in the olive oil and mix well then add the cheese, lemon juice and season with salt and black pepper. Taste and adjust lemon, mint salt as necessary. Serve on/with toasted bread and drizzle with a little more olive oil.

Sit back and enjoy this fresh and delicious seasonal treat, I’m off to make some more, it’s addictive. Thanks Jim.

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12 Responses to “Smashed Broad Bean Dip with Fresh Mint, Garlic, Manchego and Lemon”

  1. frugalfeeding May 27, 2012 at 5:00 pm #

    This looks really, really nice! The colour is great. I love that you use manchego (such a delicious cheese). I’m really looking forward to eating plenty of manchego when I visit Spain this summer.

  2. Rufus' Food and Spirits Guide May 27, 2012 at 5:28 pm #

    That looks wonderful. I have mint, now to find broad beans….

  3. smileysoyabean May 27, 2012 at 6:36 pm #

    This looks delicious – thank you! I’ll just swap in my vegetarian cheese and I’m good to go :)
    *Runs to add broad beans to this week’s shopping list*

  4. dassana May 27, 2012 at 7:33 pm #

    i can very well imagine how this must be tasting…. super yum :-)

  5. thekalechronicles May 27, 2012 at 8:55 pm #

    I have been receiving fava beans every spring for five years from my farm subscription and find it challenging to render them edible. I’m going to bring this recipe out when the first shipment arrives and see what I think. Thanks.

  6. musingmar May 28, 2012 at 1:20 am #

    This sounds delicious, and looks so vibrant! I’d love to give this recipe a try!

  7. jimmyandjulia May 28, 2012 at 1:37 am #

    This sounds amazing to me!

  8. Chica Andaluza May 28, 2012 at 4:31 pm #

    Beautiful, and the colour is amazing. You´d need to start off with an awful lot of beans to end up with 500g podded..although maybe this would be good too later in the year with the frozen pods (which Mercadona sell)!

  9. Mama's Gotta Bake May 29, 2012 at 6:52 pm #

    Lovely photos!

  10. Tammy June 3, 2012 at 5:46 am #

    I really love the sound of this. We don’t have broad beans but I’m certain that I can substitute??

  11. peasepudding June 3, 2012 at 10:31 pm #

    Perfect and such a beautiful colour but info wish you would stop mentioning Manchego … Boo hoo, I want some!

  12. philscorzonera June 8, 2012 at 12:15 pm #

    Like it! Skinning the broad beans is essential – well worth the extra time.

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