Broad bean, ricotta and thyme dip
cooked broad beans
2 cup(s), (300g)
low-fat ricotta cheese
1 clove(s), crushed
2 tsp, (lemon), plus extra sprigs to garnish
- Boil, steam or microwave broad beans following packet instructions. Drain and refresh in a large bowl of cold water. Drain. Peel beans and discard skins.
- Process beans in a food processor until finely chopped. Add ricotta, garlic, juice and thyme leaves. Process until almost smooth. Serve with extra thyme.