Raw broad beans make a refreshingly tasty dip accompany with grissini, bread or on bruschetta. For this recipe you really need the freshest of broad beans and a little patience or a nice sunny day to relax in while you de-pod and skin the beans.
Portions: 2-4 (the amount depends on the size of the broad beans)
Prep: 30-40 minutes
Broad Bean Dip
1.2 kg Broad beans, in their pods
a handful of Mint leaves
maldon salt or similar flake salt and freshly ground black pepper (optional)
De-pod the broad beans and then remove the thin skin from each bean (if they are really small you can forgo this).
Place all the ingredients in food processor and blend briefly so that the ingredients are just smooth, if you like you can leave it coarse but the mint leaves need to be finely chopped. Taste and season to taste with a little salt and pepper, it may not need it as the parmesan may be salty enough.
Serve accompanied with grissini, bread or on bruschetta. If you like drizzle over a little extra virgin olive oil.