You wouldn’t believe the timing I had with this dip. After the hour it took me to put it together, Tyler walks in and tells me that our lovely neighbours have some of our friends (with their new baby girl) downstairs with them in the sun. Sunglasses and beer in hand, we headed downstairs with my immaculately plated dip. Geez, I must look like a stepford wife sometimes.
Life is not always this beautiful though if the truth was to be told. I really do appreciate leftovers during the week. It’s a pathetic treat to not have to cook. Oh and take away! How that gets my heart racing. The fattening consequences of course are not ideal but any time that I don’t have to think of a meal midweek is like heaven.
Don’t get me wrong, I love cooking. I spend most of my Sunday cooking and cleaning for the week ahead. I am definitely a planner. Such as making a giant batch of this dip next time and then freezing it into 10 portions so I can eat this dip EVERY day. Not kidding.
Okay, the broadbeans were a bit annoying to peel but I did it in front of the tv on the Sunday afternoon whilst watching a horrible midday movie. Ah, the simple things. All there is to do after that is smoosh them into a paste with a bunch of other yummy ingredients.
I had a loaf of sour dough bread laying around that I desperately didn’t want to waste. I cut it into odd pieces and baked it with garlic, flaked sea salt and olive oil. Seriously incredible flavour and it cost me nothing! Obviously I paid for the bread, but otherwise it would have gone in the bin. Or in the ducks tummy down the park. I love watching those little guys.
I also road tested this dip with carrot and cucumber sticks – another match made in heaven.
Follow my lead. . .
- 500g bag frozen broad beans
- 280g goats feta cheese
- 1 clove garlic
- ¼ cup mint leaves
- ¼ cup olive oil
- 2 tsp flaked salt
- Juice 1 lime
- 1 tbsp cold water (if it needs it)
- 10 second crack of black pepper (weird I know)
- Place the broad beans into a heatproof bowl and cover with boiling water for 4 minutes. Drain and cover with cold water. Drain again and peel off the tough outer skin.
- Using a food processor, place the broad beans, feta, garlic, mint, olive oil, salt, lime juice and black pepper into the processing bowl and pulse or blend until it forms a smooth and consistent paste, approximately 60 seconds.
- Serve with a drizzle of olive oil and sour dough chips or carrot sticks.