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Broad bean dip
Vegetarian
v
Broad bean dip
Vegetarian
v
Cooks In
20 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
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Nutrition per serving
Calories
14
1%
Fat
0.9g
1%
Saturates
0.5g
3%
Sugars
0.5g
1%
Salt
0g
0%
Protein
0.8g
2%
Carbs
0.9g
0%
Fibre
0.8g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
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Ingredients
300 g broad beans (podded weight)
3 tablespoons crème fraîche
½ a lemon
1 tablespoon fresh dill
flatbreads, pitta bread or chunky bread
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Recipe From
Jamie Magazine
By Laura Fyfe
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Method
Bring a large pan of water to the boil. Add the broad beans and cook until tender. Drain and refresh in iced water.
Blitz the broad beans, crème fraîche and a little seasoning together in a food processor.
Put in a bowl and squeeze in the lemon juice. Pick, finely chop and stir through the dill, then serve with bread, ideally warmed.
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Related features
Veg recipes from Jamie’s new book
Seasonal vegetables and produce: month by month
Jamie’s favourite vegetable curry recipes
Recipe From
Jamie Magazine
By Laura Fyfe
READ MORE