Vegan broad bean dip | Easy recipe
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.
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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