Broad bean dip with wasabi

broad bean dip with wasabi
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I decide to make a broad bean dip and as I have a cold, I thought a touch of wasabi paste would help with the flavours 😀. Trust me, it’s a great addition and adds a warmth to the whole dip. I found my broad beans in the freezer section of the supermarket.

Broad bean dip with the warming flavours of wasabi, perfect for a bruschetta topping.

Boil the broad beans in water for 4 mins until tender. Then plunge and rinse them in cold water, until cold, which helps with the retaining the colour, but also helps podding to them when they cold.

Toast the pine nuts and allow to cool

Pod every bean by making a nick in the shell and then squeeze the bean into a bowl and discard the shell. Looks daunting, but takes less than 10 mins 😬

Now finely chop the half chilli, garlic glove and mint and place in a food blender. pour in the beans.

Add a teaspoon of wasabi paste, the juice of one lime, a tablespoon of extra virgin olive oil, a teaspoon of sea salt and a grind or two of black pepper and give blender contents a stir. Now pulse and blend the mixture until it has a consistency of humous. You may need to stop and scrap down the sides.

Taste and adjust the seasoning.

Tip out the dip into a serving dish and decorate with the toasted pine nuts and a sprinkle of paprika and a good drizzle of olive oil.

serve with slices of toasted bread or spread it onto toast and call it broad bean bruschetta.

Broad bean dip with wsabi
Print Recipe
5 from 2 votes

Broad bean dip with wasabi

Broad bean dip with the warming flavours of wasabi, perfect for a bruschetta topping.
Prep Time25 mins
Total Time25 mins
Course: Appetizer
Cuisine: Modern British
Servings: 4 people
Calories: 180kcal

Equipment

Ingredients

  • 500 g broad beans – I used frozen ones
  • 1 clove garlic
  • 1 tsp wasabi paste
  • 1/2 fresh red chilli
  • 1 tbsp fresh mint leaves – 5 or 6 leaves
  • 1 lime
  • 1 tbsp olive oil
  • 1 tsp sea salt

Method

  • Boil the broad beans in water for 4 mins until tender. Then plunge and rinse them in cold water, until cold, which helps with the retaining the colour, but also helps podding to them when they cold.
  • Toast the pine nuts and allow to cool
  • Pod every bean by making a nick in the shell and then squeeze the bean into a bowl and discard the shell. Looks daunting, but takes less than 10 mins.
  • Now finely chop the half chilli, garlic glove and mint and place in a food blender. pour in the beans.
  • Add a teaspoon of wasabi paste, the juice of one lime, a tablespoon of extra virgin olive oil, a teaspoon of sea salt and a grind or two of black pepper and give blender contents a stir. Now pulse and blend the mixture until it has a consistency of humous. You may need to stop and scrap down the sides.
  • Taste and adjust the seasoning.
  • Tip out the dip into a serving dish and decorate with the toasted pine nuts, mints leaves and a sprinkle of paprika and a good drizzle of olive oil.
  • Serve with slices of toasted bread or spread it onto toast and call it broad bean bruschetta.

Nutrition

Calories: 180kcal | Carbohydrates: 28g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 598mg | Potassium: 388mg | Fiber: 8g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

1 thought on “Broad bean dip with wasabi”

  1. 5 stars
    just made this, the wasabi really added another dimension to the flavours.
    I served it on sourdough toast along with the classic tomato and garlic topping.
    The podding of the beans took a while but was worth it.

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