Broad bean dip
This tasty snack is a bit like hummus and great for school lunchboxes
- 10 minutes
- Serves 4
- 1 of 5 a day
Recipe by: Mixer
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Ingredients
- 1 x 400g can broad beans (canned in water with no added salt), drained
- 2 cloves garlic, peeled and left whole
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- ¼ teaspoon ground cumin
- ½ teaspoon mild paprika
Method
- Put the broad beans, garlic, olive oil and lemon juice in a food processor and blend them well until combined.
- Being careful of the blade from the food processor, transfer the mixture to a saucepan and stir in the water, cumin and paprika.
- Over a medium heat, heat the dip in the saucepan for 3–5 minutes. Serve warm with warm pitta breads.
Substitute the broad beans for chickpeas and voila, you have hummus! No need to heat hummus up
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