Broad bean and feta dip

Name: Broad bean and feta dip
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 500g frozen podded broad beans, blanched, skins removed; 2 tbs tahini; 400g can cannellini beans, rinsed, drained; 2 garlic cloves, crushed; Juice of 1 1/2 lemons; 200g feta; Extra virgin olive oil, dukkah and micro herbs (optional), to serve

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by Phoebe Wood

Oct 01, 2017

You can make this dip in no time at all, perfect for when unexpected guests pop over. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

500g frozen podded broad beans, blanched, skins removed
2 tbs tahini
400g can cannellini beans, rinsed, drained
2 garlic cloves, crushed
Juice of 1 1/2 lemons
200g feta
Extra virgin olive oil, dukkah and micro herbs (optional), to serve

Method

1.

Place broad beans, tahini, cannellini beans, garlic and lemon juice in a food processor and whiz until smooth. Add feta, season and whiz to combine.
2.

Transfer dip to a bowl, drizzle with a thin layer of oil, cover and chill for up to 3 days, or drizzle with oil and scatter with dukkah and micro herbs, if using, to serve.