This creamy, vegan broad bean dip is a great recipe for a healthy, wholesome meal that will keep you full and satisfied for a long time. You can spread this delicious dip on a toasted slice of your favourite bread, serve with crackers, oatcakes, rice cakes or with fresh vegetables. One thing is certain, this recipe is very easy to prepare and uses just a few ingredients.
The broad bean season is still ahead of us, which makes me very happy as broad beans are one of my favourite summer products. However, if you don't want to wait so long to prepare this delicious dip, stock up on frozen broad beans. They’ll work great in this recipe! In summer, it's best to choose broad beans that are a bit older, so that your dip will turn out super creamy and thick.
Vegan broad bean dip - why do we recommend it?
The dip prepared from this recipe is dairy-free, gluten-free and vegan, so it's a great option for food intolerances or simply if you want to add more plant-based recipes to your menu.
It’s super versatile! You can eat it for breakfast, pack into your lunchbox or use it as a healthy snack during the day. I bet you’ll find more ideas for serving this delicious dip!
I like fresh, seasonal broad beans and that’s the main reason why they’re frequent guests in our summer menu (you’ll see here a few new recipes with broad beans during the summer season for sure!). However, apart from that, there are reasons why it’s worth trying them out. Broad beans are classified as legumes and they are a valuable source of plant protein, especially in a vegetarian and vegan diet. Additionally, they are also rich in folic acid and minerals. Moreover, they are an excellent source of dietary fibre.
I prepare my dip with the addition of walnut oil, which gives a delicate nutty flavour that goes so well with the other ingredients. Additionally, walnut oil is a great source of unsaturated fatty acids. Therefore it’s worth using it as an addition to spreads, hummus and salads.
Fancy trying more dip recipes? Here you go! How about beetroot and roasted red peppers?
Vegan broad bean dip | Easy recipe
Equipment
- Food processor
Ingredients
Dip
- 1 kg broad beans
- 2 tbsp cashew butter
- 1 tbsp walnut oil
- 3-4 tbsp water
- 1 tbsp chopped parsley
- salt to taste
Additions
- walnut oil
- chopped walnuts
- parsley
- whole broad beans
Instructions
- Boil the broad beans in salted boiling water with a teaspoon of sugar for about 15-20 minutes or until soft. Drain, rinse with cold water and remove the skins.
- In a food processor, blend all the dip ingredients: cooked broad beans (reserve 1-2 tablespoons the whole broad beans for garnish), cashew butter, walnut oil, parsley, water and salt until creamy, silky smooth.
- Serve your dip with an extra tablespoon of walnut oil, whole broad beans, chopped nuts and parsley. Enjoy your meal!
Notes
- Feel free to adjust the dip thickness to your liking by adding more or less water.
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