It may be a little time consuming, but it is essential to remove the skins from the broadbeans to help create a smooth dip. Serve with these vegetable chips or crackers and crudites.
|500g||frozen broad beans|
|½ tsp||dijon mustard|
|½ cup||cottage cheese|
|1 Tbsp||lemon zest|
|¼ cup||dill fronds|
|Salt and freshly ground pepper||to taste|
|1 large||kumara, sliced thinly|
|1 large||potato, sliced thinly|
|1 Tbsp||coconut oil|
|2 tsp||mixed black and white sesame seeds|
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- Plunge the frozen broad beans into boiling water for 4 minutes. Remove, drain under cold water, then remove the beans from the skins. Discard the skins.
- Into a food processor place the beans, garlic, mustard, cottage cheese, lemon and dill, blitzing until smooth. Season to taste.
- Heat an oven to 180C. Place the sliced vegetables on to a large baking tray. Toss over the paprika, oil and sesame seeds. Spread out in a single layer. Bake for 20-25 minutes until crisp.
- Serve the dip with a few extra dill leaves and the chips on the side.