Broad bean dip with Melba toast
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Fresh mint provides the wow factor in this delicious dip made with broad beans and creamy ricotta.
Ingredients
Beans, broad, raw
500 g, (frozen)
Olive oil
1 tbs
Reduced-fat ricotta cheese
⅓ cup(s), (90g)
Lemon juice
2 tbs
Garlic
1 clove(s), crushed
Fresh mint
2 tbs, finely shredded, plus extra sprig to garnish
Baguette
1 whole, cut into 24 slices, (300g)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced.
2
Cook broad beans in a medium saucepan of boiling water for 3–4 minutes or until just tender. Rinse under cold running water. Drain well. Peel and discard outer skins.
3
Using a food processor or blender, process broad beans, oil, ricotta, juice and garlic until almost smooth. Season with salt and freshly ground black pepper. Add shredded mint and pulse for a few seconds or until just combined.
4
Meanwhile, place the bread slices on a large baking tray and lightly spray both sides with oil. Bake for 4–5 minutes each side or until crisp and golden. Garnish dip with a mint sprig and serve with Melba toast.
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