Broad Bean Dip / Bruschetta Topping

This is a really vivid green fresh tasting dip which can either be served with nacho chips or as a topping for bruschetta. Either way, the result is delicious. For convenience I used frozen broad beans, but if you decide to use fresh, cook until tender and cool before using.


For 12 people


  • 500 g defrosted, peeled broad beans
  • 1 clove garlic, crushed
  • oil
  • 250 g jar feta cheese
  • good handful chopped mint
  • ground black pepper

Broad Bean Dip / Bruschetta Topping Directions

  1. 1. Place the broad beans, garlic and a good slug of olive oil into a liquidiser or food processor. Using the pulse setting, blitz until you have a rough textured paste. Actually, this can be as rough or smooth as you would like it. Again, use as much or as little olive oil to taste.
  2. 2. Turn into a mixing bowl and add the feta cheese. Using a fork, break down the feta and mix together with the beans.
  3. 3. Add the mint and seasoning. Mix thoroughly and chill.