Broad Bean, Cashew & Lemon Dip


We cant get enough of these delicious little beans at the moment, which is lucky, as they are fast reaching glut status in the garden. If you grow them, this might be a welcome change to your bean repertoire and if not, you can get them in all the farmers markets and supermarkets too so there is no excuse.

As well as being a great source of protein and fibre, these beautiful beans are also rich in B Vitamins, which help maintain healthy blood cells.

I’ve adapted this recipe from one of my favourites of Sarah Raven, the vegetable gardening guru. I’ve added in the cashews as they give a really lovely crunch, plus an extra protein boost.

Its super easy and a really lovely seasonal recipe. Even better, you can whizz this creamy, lemony dip up in no time and a dollop is delicious on your favourite crackers or mini oatcakes or served in a pretty bowl with some crudites or corn chips.


150g podded broad beans (pre cooked weight)

1 handful of cashew nuts

3 tablespoons Extra Virgin Olive Oil

Juice and Zest of 1 lemon

1 handful of mint

Salt & pepper to taste. 

Boil the broad beans in water for 4-5 minutes until soft and cooked through. Blend / puree them with the other ingredients until you reach your desired consistency. I like some texture and a little crunch from the nuts. Top with a drizzle of olive oil and some extra chopped cashew nuts or mint leaves.

Summer on a plate!

Broad bean dip