I’m Back! With a Broad Bean & Feta Dip for starters….

Prep Time:5 mins, Cook Time: 4 mins, Total Time: 9 mins

July 18, 2015

Eat Your Veg | Broad Bean DipI’m not entirely sure how it’s happened but more than a month has passed since my last blog post. Which is definitely a record in the whole five whole years I’ve been blogging. Ouchy. Apologies. And about time I seriously got back on it folks. It’s not exactly that I haven’t been recipe concocting, far from it. I’ve been super-busy testing out ten brand new recipes for my after-school ‘Healthy Snacks Club’ that I began this last half term at Sutton Primary school. Goodies like Dried Fruit & Nut Energy Balls and Veggie-tastic Cheesy Muffins to Magically Instant Fruity Ice Creams and Nice ‘n Spicy Roasted Chickpeas. Eventually I’ll get around to posting them ALL on here, but before the broad bean season’s over here’s a dip the year 6s made back in Week 1 of the club.

Get the kids making the dip themselves, obviously carefully managing the blender whizzing bit. Even very young children love shelling broad beans or peas, give them a bunch and I’ll bet they won’t be able to resist popping a few in their mouths. Bonus. And anything in tasty (unrecognisable) dip form is an enticing way to get kids eating veggies they’re less keen on. All the kids at the cook club professed a distinct dislike to broad beans, but didn’t think twice about hoovering them up in this dip. To maximise on the good stuff offer a big selection of raw dipping receptacles to go with your dips, think carrot, pepper, cucumber, courgette and celery sticks, cherry tomatoes, sugar snap or mange tout peas, apple or pear slices etc. Add to the adventure by getting the kids to cut their own, even very little kids can saw through a pepper, courgette, cucumber or pear with a table knife. For some carbs serve up unsalted rice cakes, wholemeal toasted pitta strips, wholemeal toast or bread sticks.

Broad Bean, Mint & Feta Dip

The Good Stuff:

Broad Beans or Peas, Feta Cheese, Mint, Lemon

Great For:

Kids, Grown Ups, Making with Kids, After School Snacks, Dipping, Parties, Starters, Appetisers, Hiding Veggies, Enticing Kids to Eat Broad Beans!


Shell the beans if the outer skins are particularly tough, but if they’re young enough I don’t bother. Do use frozen broad beans out of season OR fresh or frozen peas which work equally as well.

Special Equipment:

A Stick Blender or Food Processor

I’m Back! With a Broad Bean & Feta Dip for starters….

Ingredients Prep Time:5 mins, Cook Time: 4 mins, Total Time: 9 mins

200g shelled Broad Beans or Peas or a mixture of them both, fresh or frozen
75g Feta Cheese
½ Lemon, zest and juice
16 Mint leaves, torn
1 pinch of Black Pepper

1. Steam, boil or microwave the beans or peas in a little water for 2 to 4 minutes until just tender. Drain and cool in cold water. Shell the larger and tougher broad beans if you wish.
2. Place the cooled beans or peas in a medium sized bowl with all the other ingredients.
3. With an adult supervising whiz the ingredients together with a hand held stick blender until fairly smooth. A few lumps and bumps are fine. OR place all the ingredients in a food processor and pulse. OR you could mash together with a fork or potato masher.

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