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Broad bean dip

Janet Brinkworth from Good Food Live
For an appetising summery starter try Janet Brinkworth's simple recipe for a broad bean dip, delicious served with pitta bread

Broad bean dip

Method

1. Place the broad beans in a heatproof bowl. Pour a kettle full of boiling water over the broad beans and set aside to loosen their skins. Leave to stand for 10 minutes; drain, cool and pop the beans out of their skins.

2. Place the skinned broad beans, red onion and mint in a large pestle and mortar. Pound together into a puree.

3. Mix in the crème fraiche and lemon juice. Season with salt and freshly ground pepper.

4. Serve with warm pitta breads.

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Serves: 4

Prep: 10 min, plus 10 mins standing

Ingredients
500g Broad beans, podded
1 red onion, finely chopped
handful of mint leaves, finely chopped
350g crème fraîche
squeeze of lemon juice
salt and fresh ground black pepper
warm pitta breads, to serve