I made this dip to have for lunch with some bread and salad. It went well with pear slices too. It’s surprisingly sweet and goes rather well with raw vegetables. I didn’t add any salt as it seemed seasoned enough from the salt in the cheese. If you don’t like broad beans you may still like this dip or broad bean hummus as they don’t seem to taste much of broad beans.
Three cups (about 400g) of broad beans cooked for a couple of minutes in boiling water until tender.
100g feta cheese.
Zest and juice of a large lemon
A handful of chives or mint finely chopped
Mix together in a blender while the beans are still hot. Serve warm for the best flavour.