• 3 handfuls broad beans (fresh or frozen)
  • 2 tbsp ricotta (vegan cream cheese would work too)
  • Juice of half a lime (lemon would work too)
  • 1/4 tsp chilli flakes (more if you like it punchy!)
  • Handful mint leaves
  • 1 tbsp olive oil
  • Pinch of salt

The recipe

This dip is high in protein from the broad beans and ricotta. Best if you can get your hands on some fresh broad beans but I often use frozen too. I love it smeared on toasted sourdough with some crispy pancetta sprinkled on top, or to serve with crudités with drinks at a summer BBQ.


  • Add 3 handfuls of broad beans to a pan of boiling water.
  • Boil for 2-3 minutes if fresh, or 5 minutes if frozen.
  • Drain and leave to cool completely.
  • Shell the beans.
  • Add the ricotta, mint, chilli flakes, lime/lemon, olive oil and salt.
  • Whizz until the dip looks creamy and irresistible!