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    Home » Recipes » Dips, Spreads, Sauces

    Published: Jul 14, 2021 · Modified: Mar 19, 2024 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Broad Bean Dip

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Fava bin dip in a bowl close up.
    Two carrot sticks in a bowl with a dip.
    Bowl with broad bean dip, veggies & breadsticks.
    Fava bean dip on a carrot stick close up.

    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!

    Broad bean dip in a bowl surrounded by veg & breadsticks.

    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!

    Jump to:
    • ✔️Why should you make it?
    • 🥘 Ingredients
    • 🍽 Equipment
    • 💭 Top Tips
    • 🥡 Storing & Freezing
    • 🍴 Serving Suggestions
    • ❓FAQS
    • 🔪 How to make Broad Bean Dip?
    • 😋 Related Recipes
    • 📋 Recipe
    • 💬 Comments

    ✔️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 for making broad bean dip.

    🥘 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.

    Crudites, crackers, tomatoes & green dip in a bowl.

    🍽 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

    1. 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.
    1. 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.
    1. 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.
    1. 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.
    Broad bean dip in a bowl with olive oil and zaatar sprinkle.

    🥡 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.

    Two carrot sticks being dipped in a broad bean dip.

    ❓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.

    Broad bean dip on a carrot stick over a bowl.

    🔪 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.

    Broad beans, mint, garlic & oil in food processor.
    Pureed broad bean dip in food processor.

    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

    Beetroot Hummus

    Wild Garlic & Walnut Pesto

    Easy Vegan Tzatziki

    Mushroom Pate with Walnuts (Vegan)

    Cucumber Raita (Vegan, Gluten-Free)

    Broad bean dip in a bowl surrounded by veg & breadsticks.

    📋 Recipe

    Bowl with broad bean dip, veg & crackers.
    Print Pin
    5 from 1 vote

    Broad Bean Dip

    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!
    Course Party Food, Side Dish, Snack
    Cuisine Middle Eastern
    Keyword broad bean dip, broad bean hummus

    Equipment

    • Food Processor*
    Prep Time 25 minutes minutes
    Cook Time 2 minutes minutes
    Total Time 27 minutes minutes
    Servings 4 servings
    Calories 146kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 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.
    TIPS: 
    1. Don't skip double podding your broad beans as you want that gorgeous bright colour and fresh flavour without any bitterness.
    2. 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.
    3. 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.
    4. 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.

    Nutrition

    Nutrition Facts
    Broad Bean Dip
    Amount Per Serving
    Calories 146 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 4mg0%
    Potassium 209mg6%
    Carbohydrates 15g5%
    Fiber 4g16%
    Sugar 2g2%
    Protein 6g12%
    Vitamin A 12IU0%
    Vitamin C 3mg4%
    Calcium 28mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

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