Summer Broad Beans And Avocado Dip

Summer Broad Beans And Avocado Dip

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Course Side Dish
Cuisine Plant-Based


  • 500 g broad beans
  • 200 g peas
  • 1 avocado ripe
  • 1 garlic clove crushed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 anchovies
  • 2 tbsp tarragon finely chopped
  • Flatbread and crackers to serve
  • Cherry tomatoes and baby carrots to serve


  • Place broad beans in a heatproof bowl and cover with boiling water. Stand for 2 minutes. Drain. peel and discard the skin
  • Using a food processor, blitz the broad beans, peas, avocado, garlic, oil, juice, anchovies and tarragon until smooth. Season. Transfer to a bowl. Chill until ready to serve.
  • Serve with flatbread, tomatoes and raw baby carrots.

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