Broad Bean Dip

The first crop of broad beans have survived the odd weather we have had this year. Cold, hot, wet, cold, windy and no matter how much rain seems to fall, we still are officially in drought according to our water company. Despite all this the beans seem happier than ever, untouched by blackfly that has ravaged my crop over the past couple of years.

Saturday was warm and sunny, a break before the deluge starts again on Monday, so time for something fresh and healthy to eat in the garden.

Ideally you need a food processor, but if you don’t have one, a potato masher will work quite well and give it a more rustic texture. just make sure you chop the herbs finely. Serve with warm breads, green salad and olives.

2-3 good handfuls of broad beans – if you can’t get fresh, then use frozen.
Large bunch of dill or if you prefer you can use mint
100-150g natural yogurt
A good glug or two of good olive oil
1-2 tablespoons lemon juice – optional
Salt

Bring a pan of water to the boil, then add the shelled broad beans and boil for about 3 minutes until just tender. Rinse under cold water. If using larger beans, remove the skin from each bean (bit of a pain but worth it to avoid picking out pieces of tough skin from between your teeth). Smaller beans can be left as is.

Put the beans, herbs and yogurt in a food processor or blender and pulse until the beans are well chopped up. Stir in some olive oil and the lemon juice if using and a little salt to taste.

Drizzle with a little more olive oil before serving

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