Full ingredients list:
1 cup frozen shelled edamame beans (see tip)
1 cup frozen peas
500g packet frozen broad beans
2 shallots, chopped
375g tub reduced-fat smooth ricotta
zest and juice of 1 lemon
1–2 garlic cloves, crushed
50g reduced-fat feta, crumbled
1/4 cup chopped mint leaves, plus extra, to garnish
2 tablespoons chopped chives
red and yellow capsicum, cut into thick strips
snow peas, trimmed
sugar snap peas, trimmed
pita crisps, optional
Nutritional information (per serve)
Instructions and steps:
Step 1Place edamame beans and peas in a large heatproof bowl. Cover with boiling water and set aside. Leave for 5 minutes; drain well. Place the broad beans in a heatproof bowl. Cover with boiling water; leave for 5 minutes. Drain and peel; discard the skins.
Step 2Place beans, peas and shallots in a food processor, and blitz until coarsely chopped. Add the smooth ricotta, lemon zest, 2–3 tablespoons of lemon juice, garlic and feta; blitz until the mixture is smooth. Add mint and chives, and season with cracked black pepper. Blitz until all well combined, adding a little extra lemon juice, if needed.
Step 3Spoon the green bean dip into a serving bowl, and top with cracked black pepper and extra mint leaves. Serve with vegies and pita crisps, if using.
Shelled frozen edamame beans are available from Asian supermarkets, or can be bought from some greengrocers.
Make this green bean dip ahead and store in the fridge for two days.
NOTE: NIPs apply to 1/4 cup dip only.
About this recipe
First published: December 2017