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Broad Bean and Mint Dip

Prep Cooking Serves
10 mins 0 mins 2 Adults

Smooth refreshing mint dip, don't be scared to add a variety of fresh herbs and veggies.

Recipe by The Devilled Egg | The Online Cookery School


  • 400g tin chickpeas, drained.
  • Juice from 1 small lemon.
  • 4 tablespoons of dark tahini.
  • 100g of cooked broad beans.
  • 1 teaspoon of Fussels Garlic Rapeseed Oil.
  • 60ml boiling water.
  • Leaves from 3 sprigs of mint
  • Salt to taste.
  • 40-70ml Fussels Rapeseed Oil
  • Pine nuts, mint, dill or whatever you fancy.
To Serve
  • Water biscuits or crusty bread.


In a blender, add all the main ingredients apart from the rapeseed oil and process.

Now drizzle in enough rapeseed oil until the mixture is blended smooth in texture.

Spoon into a bowl, add the toppings and drizzle with a little more rapeseed oil.

Serve with water biscuits or crusty bread.


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