Broad bean and feta dip

Homemade dips are easy to make and a tad more impressive than ready-made from the supermarket. This fresh bean and fetta dip is easy and tasty.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 8
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Broad bean and feta dip
  • 1 1/2 cup broad beans, podded
  • 1 bunch asparagus, trimmed
  • 125 gram ricotta
  • 100 gram smooth feta
  • 1/4 cup light sour cream
  • 1 clove garlic, crushed
  • 1 teaspoon lemon juice
  • 4 slice thin prosciutto, halved lengthways
  • sumac, grissini, to serve


Broad bean and feta dip
  • 1
    Cook beans in a saucepan of boiling, salted water 2-3 minutes until tender, adding asparagus for final 30 seconds of cooking time. Rinse under cold water. Drain well.
  • 2
    Squeeze beans from tough outer skins. Transfer to a food processor with ricotta, fetta, sour cream, garlic and juice. Process until almost smooth. Season to taste. Transfer to a bowl or container.
  • 3
    Pat asparagus dry with paper towel. Wrap each spear in a strip of prosciutto.
  • 4
    Sprinkle dip with sumac to serve. Accompany with asparagus and grissini.


You could use fresh or frozen broad beans for this dip. You will still have to remove skins from frozen broad beans.

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