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Photo of Broad bean dip with Melba toast by WW

Broad bean dip with Melba toast

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
8
Difficulty
Moderate
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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