Get Back into Vogue with a Minted Bean Dip

Yotam Ottolenghi, chef extra-ordinaire, journalist and owner of numerous restaurants in London, has declared dips and spreads in vogue again.




As I returned from a weekend away, I was welcomed home to a garden full of broad beans. The highly prolific bean stocks filled my kitchen with labour intensive beans. After eating a salad of mixed beans and peas and a puree of broad beans, I thought it best to expand my options to a dip for friends coming over for a sundowner(cocktail hour in South Africa). The dip was lovely, served with fresh baby carrots that are also growing like weeds in my garden.



[b]Minted Bean Dip[/b]
Author: MaryR
Prep time:
Total time:
Serves: 4-6
[i]Dips are in style and this is one for you.[/i]
  • (1½ cups)
  • 400gm tin of Cannellini beans
  • 100gm cooked broad beans
  • 50 gm pecorino cheese
  • 1tbsp mint
  • 2 tbsp lemon juice
  • 1tsp salt and pepper
  1. In a food processor, add all ingredients and blend to create a purée.
  2. Let dip sit for 30 minutes in refrigerator to allow flavours to blend



Serve with toasted pita pieces, grilled baguette slices or fresh cut veggies and a cold glass of Sauvignon Blanc from South Africa.


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