BROAD BEAN & AVOCADO DIP
This creamy green dip can be made several hours in advance; just cover it tightly and keep chilled until serving time. It is perfect for spreading on the seed crackers (left).
200g shelled broad beans, fresh or frozen 1 large avocado
100g sour cream
2 spring onions, finely chopped
2 cloves garlic, crushed
1 small green chilli, finely chopped
(remove seeds for milder flavour)
¼ cup fresh mint leaves, finely chopped
1 lemon, juice and finely grated zest
Place beans in a pot of cold water with a little salt, bring to the boil and cook
2 minutes. Drain and allow to cool.
Place beans in a processor with remaining ingredients and pulse to combine. Season well and serve. Serves 6-8