Crushed Broad Beans, Avocado & Wild Garlic Dip

This is so creamy and delicious and wonderful served on crunchy crackers. There are no oils added to this recipe, just the natural fat from the avocado, making it lighter on the body than using straight oils. Half sugar, half fat, avocados are a wonder food and the closest food on the planet to mother’s milk. No wonder we love them so much!

INGREDIENTS

1 ripe avocado

250g broad beans, out of the pod (or use half broadbeans, half peas)

2 Tbsp freshly chopped wild garlic

1 Tbsp freshly chopped dill (optional)

Juice of ½-1 lemon 

Good pinch of sea salt

Black pepper

METHOD

Steam the broad beans for 5 minutes then plunge them into cold water. Now comes the taxing part of removing the broad beans from their skins - a job worth the effort, as the skins tend to be bitter and detract from the sweetness of the bean inside. 

Peel the avocado, remove the stone, and roughly chop the flesh. Add the avocado, broad beans and all the other ingredients to a food processor and gently pulse to bring everything together. I prefer this dip slightly rough and choppy, as opposed to smooth.

Serve on delicious crunchy crackers (seaweed crackers in the picture above) or with raw crudities.