Broad Bean Dip with Garlic and Lemon

Name: Broad Bean Dip with Garlic and Lemon
Prep time: 20 min
Cook time: 20 min
Yield: 4-6
Cuisine: Middle Eastern

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Sides

This fresh broad bean dip is a must every spring—simple, garlicky, and so good with bread or alongside any meal.

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

Whenever fresh broad beans are in season, this Broad Bean Dip with Garlic and Lemon always makes an appearance on my table. No matter what we’re cooking—whether it’s a broad bean rice pilaf or a hearty stew—I always set aside at least half a kilo just for this dip. It’s that dish that quietly completes a meal, adding freshness and colour to the table.

I love that it’s simple to make and full of flavour. You don’t need fancy ingredients—just fresh broad beans, garlic, parsley, and lemon. It’s best made when the beans are tender and in season, but you can easily halve the recipe if you’re working with less. Still, even a small bowl is better than none.

If you enjoy this, you’ll also love my Broad bean and bulgur pilaf a wholesome meal that celebrates spring produce, or Scrambled Eggs and Green Broad Beans, a one-pan dish that’s perfect for a quick and easy weeknight meal.

Ingredients

1 kilogram fresh broad beans
3 to 4 garlic cloves, crushed
8 spring onions, finely chopped
3⁄4 cup parsley, finely chopped
6 to 8 tablespoons (about 1⁄3 cup) lemon juice
Salt, to taste

Notes from Rouba

Always de-string the beans—this makes a huge difference in texture.
Fresh broad beans have the best flavour, but halve the recipe if you have less.
Use your hand blender in short pulses to keep the dip nice and rustic.
Serve it at room temperature—it’s delicious.

Method

Step 1. Prepare the Broad Beans

De-string the broad beans from both sides and roughly cut them into bite-sized pieces. Place them in a bowl of water to rinse off any dirt.

Step 2. Boil the Broad Beans

Bring a large pot of salted water to the boil. Add the broad beans and cook for 15 to 20 minutes, or until softened. Drain well and allow to cool slightly.

Step 3. Blend the Mixture

Transfer the broad beans to a large bowl and use a hand blender to pulse them roughly. Don’t blend them into a paste—you want a slightly chunky texture.

Step 4. Combine Everything

Add the crushed garlic, spring onions, chopped parsley, and lemon juice to the beans. Season generously with salt and mix well. Taste and adjust lemon or salt if needed.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use frozen broad beans?
You can, but they’ll give a different texture. Frozen ones are already peeled, so the dip turns softer and less chunky. I prefer using fresh beans for this reason.

Do I really need to de-string them?
Yes—absolutely. If you skip this step, the dip will be stringy and unpleasant to eat.

How much garlic should I use?
Three cloves give a balanced flavour, but feel free to adjust it. Add more if you love garlic, or a little less if you prefer it mild.

Can I add spices?
I don’t. I love the natural freshness of this dip—garlic, parsley, and lemon are all it needs.