My kids love hummus and enjoy it as a dip with pittas and veggies, or in sandwiches and toasted bagels. I thought I would create a dip that can be used in the same way, but that uses fresh vegetables instead (and no added nasties). This is an easy dip to make, and one that you can cook with kids. I used frozen broad beans, since we had them in the freezer anyway. Frozen peas would be a good alternative (and no need to peel them!). The colour of this dip is fab, its texture is very smooth and creamy, helped by the olive oil and creme fraiche. The salty parmesan and lemon flavours lift the nutty flavour of the broad beans and make it fresh and zingy. Ideal as a dip for BBQs or maybe for a spooky halloween tea!
Makes: 1 pot of dip
100g broad beans (fresh or frozen) (I think these are called fava beans in America!)
1 tbsp olive oil
2 tbsp 1/2 fat creme fraiche
1 tsp lemon juice
1 tbsp grated parmesan
- Cook the beans in boiling water until they are tender (about 7 minutes for frozen beans), then drain and cool them. You can speed this up by running them under cold water for a couple of minutes.
- When they are cool enough, pop the beans out of their skins. This is a good job for kids to get involved with! Discard the skins.
- Combine all of the ingredients with a blender until the dip is well mixed and smooth.
- Use this in the same way as you would hummus; as a dip for raw vegetable sticks or as a topping for toasted bagels. Ideal to take on a picnic!
TIP: You could use frozen peas or the more tender petit pois instead of the beans. Cook them in the same way, but you would not need to skin them.