Name: Broadbean Dip
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tsp chili flakes; 1 dash pepper; 1/4 tsp salt; 1 tbsp red wine vinegar; 3 tbsps olive oil; 1/2 lemon yields lemon juice; 1 clove garlic, chopped; 3 cups broad beans, shelled; 1 lb endive, chopped

Ingredients

1 tsp chili flakes

1 dash pepper

1/4 tsp salt

1 tbsp red wine vinegar

3 tbsps olive oil

1/2 lemon yields lemon juice

1 clove garlic, chopped

3 cups broad beans, shelled

1 lb endive, chopped

Directions

1.	Cook shelled beans in boiling salted water for 30 seconds, then drain, reserving 1 cup of cooking liquid.
2.	Cool beans then squeeze from skins.
3.	Cook beans and garlic in 2 tbsp olive oil in a heavy based fry pan for 20 minutes until beans are soft, breaking beans up and adding enough cooking water to form a coarse paste.
4.	Process beans in a food processor to a smooth paste.
5.	Stir in lemon juice, 2 tbsp olive oil and season to taste.
6.	Toss endive over high heat in some olive oil until just wilted, add vinegar and chilli flakes and season.

Nutrition summary

There are 166 calories in 1 serving of Broadbean Dip.

Calorie split: 21% fat, 55% carbs, 24% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

166

% Daily Values*

Total Fat

4.06g

5%

Saturated Fat

0.586g

3%

Trans Fat

0g

Polyunsaturated Fat

0.64g

Monounsaturated Fat

2.585g

Cholesterol

0mg

0%

Sodium

64mg

3%

Total Carbohydrate

23.5g

9%

Dietary Fiber

10.6g

38%

Sugars

2.3g

Protein

10.32g

Vitamin D

-

Calcium

60mg

5%

Iron

2.88mg

16%

Potassium

525mg

11%

Vitamin A

45mcg

5%

Vitamin C

4.1mg

5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.