My broad bean, cashew and goat cheese dip is perfect for weekend snacking and entertaining. Lots of bright, fresh flavour with a subtle creaminess from the cashews and goat cheese.
This recipe is incredibly malleable. To make it dairy free you can double the amount of cashews used and omit the goat cheese. Similarly if you would prefer nut free, leave out the cashews and use the same amount of white beans or chickpeas. Feta could easily be used instead of goat cheese if that's what you have on hand.
I use frozen broadbeans for this. They are so so easy. Just cover with boiling water and leave to sit for a minute. Drain and they're ready to go. Podding them is a pain but absolutely worth it.
This recipe is a bit of a ye olde recipe from the blog. I hope you love it. Kelly x
Broadbean, Cashew & Goat cheese dip
2 cups broadbeans - podded (2 cups is pre podding measurement)
3/4 cup peas
1/2 cup cashew nuts - soaked for at least 6 hours
juice of 1 juicy lemon
1 large clove garlic finely chopped
80-100g goat cheese
1 Tbsp good quality olive oil
handful mint - roughly chopped
salt & pepper to taste
Use a stick blender or small food processor to make this. I used a stick blender as I like it quite smooth. A food processor will give a chunkier result.
Blitz the cashew nuts, garlic and lemon juice together. Do this until desired consistency is achieved.
Add the remaining ingredients (except mint) and blend until well combined.
Add mint and stir through well.
Add salt and pepper to taste.
Will store in the fridge for 3 days covered. Stir well before serving.