Some of the readers of Four Candles Kitchen may be aware that I love hummus. I have it every day as a snack or with a meal or just spooned right out of the blender and straight into my mouth! Lately though I’ve been wanting a dip/spread that isn’t hummus and concocted this recipe.
This actually reminds me when we used to go for Sunday lunch to my Gran’s house. She used to have mint growing in her garden and would put in with the new potatoes and through the peas too….it makes the dip fresh and Summery in my opinion.
My first attempt at this I didn’t use the spring onion and felt it was lacking something. I thought garlic may be too overpowering so threw in a spring onion and it worked really well.
Peeling the broad beans is time-consuming but if you’ve wee ones who like to help in the kitchen this is the job for them! I don’t think it’s ever too early to get children involved in cooking; it teaches them where their food is from, how it’s prepared and hopefully encourages healthier eating habits and gets them interested in cooking.
I used frozen peas and broad beans for this recipe but you could use fresh too, just cook for about a minute less.
-2 cups frozen peas
-1 cup frozen broad beans
-1 spring onion, trimmed
-handful of mint
-salt and pepper to taste
How To Make
Bring a large pan of salted water to the boil.
Once the water is boiling, put in the peas, broad beans and spring onion. Cook for 2 minutes.
Whilst the veg is cooking, fill a large bowl with ice and cold water.
After the veg has been cooking for 2 minutes, add the mint and cook for a further minute.
Drain the veg and mint and plunge into the bowl of iced water.
Whilst the veg is in the cold water, peel the broad beans if needed.
Drain the veg and mint and put in a blender. Blend until smooth.
Season with salt and pepper to taste.
Can be stored in an airtight container in the refrigerator.