A delicious early summer green spread or dip. Serve this simple minted broad bean spread with crusty bread, toast or crudités. It’s dairy-free, gluten-free and vegan.
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”.
You don’t need many other ingredients to make this super simple spread. Just add 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 an additional two years on their warranty. Just use one of the Froothie links in this post to order.
Other Broad Bean Recipes 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
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this minted broad bean spread, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more dip and spread recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Minted Broad Bean Spread. PIN IT
Minted Broad Bean Spread – The Recipe
Minted Broad Bean Spread
- 500 g broad beans in their pods – 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 skins 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.
This post contains affiliate links which are marked with an asterisk *. Buying through a link will not cost you any more, but I will get a small commission. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.