Broad bean dip makes fresh, zesty & lighter alternative to traditional hummus. With mint, lemon, roasted garlic and without tahini, this moreish fava bean dip will become your new summer favourite!
If you're on the lookout for nice and simple broad bean recipe than look no further than this super summery, fresh & zesty broad bean dip.
It's a hummus style dip only with broad beans (also known as fava beans) instead of chickpeas and without tahini but with considerable amount of fresh mint which makes it fresher and lighter.
It really is the perfect summer dip!
For similar flavours with chunkier version of broad beans try my Broad Bean Bruschetta.
Make sure to read my guide on How To Cook Broad Beans to prepare and cook your fresh broad beans (fava beans) to perfection and ready for making your dip!
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✔️Why should you make it?
- Quick and easy broad bean recipe
- Perfect, summery alternative to traditional hummus
- Healthy
- Great as a dip, spread or even sandwich filler
- Vegan and gluten-free
- Customisable
- Delicious party and snack food
🥘 Ingredients
Broad Beans (Fava Beans) - The star of the show. You will need approx. 900g-1kg or 2.2lb of fresh broad bans in their pods or around 250-300g (9-10.5oz) of shelled ones. Make sure to double pod your broad beans for this dip.
Out of season you can easily use frozen broad beans to make this dip.
Lemon Juice - I always use lemon juice in my hummus recipes and especially here as we are not adding any tahini, we do need that zesty freshness of lemon and a lot of it.
Roasted Garlic - You could use fresh garlic here if you wanted to but personally I much prefer sweet and mellow flavour that you get from roasted one.
I tend to have roasted garlic in my fridge at all times but if you don't read on for instructions on how to roast some.
If using fresh garlic start with one small(ish) clove as it's always easier to add more rather than take away.
Fresh Mint - I think fresh mint makes perfect flavour pairing for broad beans but in case you're not a fan you could try substituting it with some parsley, coriander or even fresh oregano.
Extra Virgin Olive Oil - You can leave it out if you want to but personally I do like my hummus with added olive oil. I also tend to drizzle a little bit extra on top when serving my dip.
Extras - I like to sprinkle my broad bean hummus with some za'atar which is one of my favourite Middle Eastern spice blends and it works really well here. You could also use ground cumin, some toasted sesame seeds, lemon zest etc.
I do prefer it without tahini (sesame paste) for more summery and lighter dip but if you cannot imagine hummus without tahini then add it in.
🍽 Equipment
Any food processor or blender will do the job here.
I use my old and trusty Magimix when I fancy coarser texture or my Ninja power blender for super smooth and silky dip.
💭 Top Tips
- Don't skip double podding your broad beans when making this dip as you want that gorgeous bright colour and fresh flavour without any bitterness.
- Lemon juice does help preserve the lovely vibrant colour of the dip but if you store it in a fridge for couple of days and notice it's gone a bit greyish on top, simply give it a good stir and it should help revive it.
- The quickest way to roast garlic for this dip would be to add couple of cloves onto a tray for about 10 minutes at 180C/350F as you're roasting something else. There is no need to put the oven on just for garlic itself. Alternatively, use one clove of fresh garlic instead.
- Make sure you season broad bean dip as per your liking. Salt and pepper to taste, mint, lemon juice and garlic can be adjusted as well, you are in driver's seat here as we all have different tastes and like different things.
🥡 Storing & Freezing
Broad Bean Dip is best served fresh but leftovers will keep in the fridge, covered for 2-3 days.
I wouldn't recommend freezing it.
🍴 Serving Suggestions
Broad Bean (Fava Bean) Dip goes well as a part of any mezze platter with crudités, crackers, breadsticks etc and anywhere else you would use hummus.
We also love it as a spread in flatbreads, wraps or sandwiches but also in buddha bowls, salads and generally as a topping or a nutritious side dish.
Try it with my Chickpea & Carrot Falafel Burgers or perhaps these Vegan Vegetable Fritters or even my Vegan Savoury Vegetable Muffins.
It goes well with my Veggie Sausage Rolls or as a side or topping for my Warm Potato Asparagus Salad with Lentils.
For double broad bean enjoyment I love eating it together with my Broad Bean Summer Salad.
❓FAQS
Is broad bean dip the same as broad bean hummus?
Traditional hummus is made with chickpeas and addition of tahini (sesame paste) but I would still compare it to hummus and perhaps refer to as a hummus style dip.
Can I use frozen broad beans (fava beans) to make this dip?
Absolutely! If you've blanched and froze your own broad beans, simply refer to my How to Cook Broad Beans guide. For shop bought frozen broad beans refer to the instructions on the package. In both cases make sure to double pod your beans.
🔪 How to make Broad Bean Dip?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
One: Shell, cook and double pod broad beans as per my "How to Cook Broad Beans" guide.
Two: Put cooked and double podded broad beans, lemon juice, fresh mint, olive oil, garlic, salt & pepper in a food processor or blender and blend/puree until you achieve consistency that you like.
Three: Taste and adjust seasoning, lemon, garlic as per your liking.
Four: Sprinkle with a topping of choice (za'atar, toasted sesame seeds, ground cumin etc.), drizzle some extra olive oil and serve.
Have you tried my Broad Bean Dip recipe?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below.
😋 Related Recipes
Check out few more dip & spread recipes you might want to try!
Wild Garlic Hummus
Wild Garlic & Walnut Pesto
Easy Vegan Tzatziki
Mushroom Pate with Walnuts (Vegan)
Cucumber Raita (Vegan, Gluten-Free)
📋 Recipe
Broad Bean Dip
Equipment
Ingredients
- 1 kg fresh broad beans in their pods or 250-300g (9-10.5oz) shelled ones.
- 2 tablespoon lemon juice or to taste
- 2 tablespoon Extra Virgin Olive Oil or to taste
- 2 roasted garlic cloves or 1 fresh one
- 2 large sprigs of fresh mint or to taste
- salt & pepper to taste
- za'atar, ground cumin, toasted sesame seeds, more olive oil etc. to serve
Instructions
- Shell, cook and double pod broad beans as per my "How to Cook Broad Beans" guide.
- Put cooked and double podded broad beans, lemon juice, fresh mint, olive oil, garlic, salt & pepper in a food processor or blender and blend/puree until you achieve consistency that you like.
- Taste and adjust seasoning, lemon, garlic as per your liking.
- Sprinkle with a topping of choice (za'atar, sesame seeds, ground cumin etc.), drizzle some extra olive oil and serve.
Video
Notes
- Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only.
- Best eaten fresh but can be stored in the fridge for 2-3 days.
- I wouldn't recommend freezing.
- Don't skip double podding your broad beans as you want that gorgeous bright colour and fresh flavour without any bitterness.
- If you store your dip in a fridge for couple of days and notice it's gone a bit greyish on top, simply give it a good stir and it should help revive it.
- The quickest way to roast garlic for this dip would be to add couple of cloves onto a tray for about 10 minutes at 180C/350F as you're roasting something else. There is no need to put the oven on just for garlic itself. Alternatively, use one clove of fresh garlic instead.
- Make sure you season broad bean dip as per your liking. Salt and pepper to taste, mint, lemon juice and garlic can be adjusted as well.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!