Minted Broad Bean Spread – Making a Mint This Summer
As we move from late spring into early summer, broad beans start to make an appearance here in the UK. I’m very fond of broad beans, but I know not everyone’s a fan. I can almost guarantee, however, that this minted broad bean spread will appeal to anyone who tries it.
Crimson Flowered Broad Bean
We used to grow a wonderful heritage variety called Crimson Flowered Broad Bean. Broad beans are relatively easy to grow and they cope well with our erratic British climate. Sadly, last year our plot was invaded by marauding deer on top of all the other pests we’d barely been keeping under control. Our heart has gone out of trying to grow much in the way of veg and we have no crimson flowers this year.
Minted Broad Bean Spread
Broad beans are hard to buy I find, so I was delighted to discover a load of broad beans in my veg box last week. I lost no time in using them along with some fresh mint from the garden.
Quantities for this minted broad bean spread will depend on how many broad beans you have, but as this recipe involves double podding, you will need more than you think to make a decent amount. Slipping off the outer cases of the beans is a bit of a faff, but well worth the effort. CT’s quip when he tried it, was “if you could sell this stuff, you’d make a mint”.
Not many other ingredients are needed to make this super simple spread, some garlic, a squeeze of lime juice, a drizzle of oil and you’re done. Spread it on sourdough for a quick lunch – mmmmm! It’s suitable for all as it’s dairy free and vegan and is also good as a dip with crudités or crisps.
Optimum G2.3 Induction Blender
If there is one piece of kitchen equipment I wouldn’t be without, it’s a power blender. My Optimum G2.3 induction blender gets used nearly every day. It’s been fantastic in this hot weather for whizzing up fruity drinks with ice. It comes with a little 1 litre jug, as well as the large 2 litre one and this is ideal for whipping up sauces, hummus, pesto and as it turns out, minted broad bean spread.
If you’d like to order any Froothie appliance including the G2.3 blender, I can offer Tin and Thyme readers free P&P. Just add 2483 free ambassador delivery to the comment box when ordering. Delivery will be credited back onto your card. As I go to press all orders over £200 come with a free nutriforce extractor.
Minted Broad Bean Spread – The Recipe
A delicious early summer green spread or dip. Serve with crusty bread, toast or crudités.
- broad beans - podded
- 2-3 mint sprigs
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- ½ lime - juiced
- pinch of sea salt
- grind of pepper
- Bring a pan of water to the boil and simmer the broad beans for 3-5 minutes. Drain and rinse under cold water.
- Slip the outer pods off and discard (preferably into the compost bin).
Throw everything into a blender or food processor and process until you get the consistency you like. I went for a super smooth spread and used the little jug of my Optimum G2.3 induction blender, but it would be nice chunky too.
- Spoon into a bowl and serve.
I’m sharing my minted broad bean spread with Shaheen at A2K – A Seasonal Veg Table for Eat Your Greens.
It also goes to #CookBlogShare which is with Everyday Healthy Recipes this week.
Other recipes using broad beans you might like
- Broad bean & pea medley with feta cheese via Lavender & Lovage
- Broad bean, spring onion & lemon cheesecake via The Veg Space
- Courgette & broad bean soup with Gouda via Elizabeth’s Kitchen Diary
- Jewelled Persian rice via Tin and Thyme
- Pappardelle with broad beans & peas via Pebble Soup
- Side dish of broad beans and spring onions via Gingey Bites
- Summer green soup with parsley & almond pesto via Tin and Thyme
Minted Broad Bean Spread. PIN IT
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