Broad bean dip

This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu

  • 10 mins cooking
  • Makes 1 Cup
  • Print


Broad bean dip
  • 500 gram (1 pound) frozen broad beans (fava beans)
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon olive oil, extra
  • 1/4 teaspoon smoked paprika, extra


Broad bean dip
  • 1
    Cook beans in medium saucepan of boiling water until tender; drain, reserving some of the cooking liquid. When cool enough to handle, peel away grey-coloured outer shells from beans.
  • 2
    Blend or process beans with garlic, spices, oil, juice, mint and enough of the reserved cooking liquid until mixture is smooth.
  • 3
    Serve dip drizzled with extra oil and sprinkled with extra paprika.


Dip can be made a day ahead; store, covered, in the refrigerator.

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