A great dip for raw vegetables or to shmeer on some crisy bread.
||Cook shelled beans in boiling salted water for 30 seconds, then drain, reserving 1 cup of cooking liquid.
||Cool beans then squeeze from skins.
||Cook beans and garlic in 2 tbsp olive oil in a heavy based fry pan for 20 minutes until beans are soft, breaking beans up and adding enough cooking water to form a coarse paste.
||Process beans in a food processor to a smooth paste.
||Stir in lemon juice, 2 tbsp olive oil and season to taste.
||Toss endive over high heat in some olive oil until just wilted, add vinegar and chilli flakes and season.
There are 166 calories in 1 serving of Broadbean Dip.
Calorie split: 21% fat, 55% carbs, 24% protein.
Amount Per Serving
% Daily Values*
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