Green Beans, Pea and Horseradish Dip
Do you ever wonder what nasties and preservatives are lurking in shop-bought dips? Here’s a quick and easy way to make your own so you know exactly what’s inside.
Blitzing up veggies for dips is a great way to use up leftover produce that’s maybe even past its best.
Outer Image Isn’t Everything
We found these broad beans lurking at the bottom of the salad draw in the Eco & Beyond kitchen fridge. On the outside they don’t look particularly appetising. Popping the beans out of their pod we found they were perfectly formed and definitely still edible.
These beans were originally rescued surplus produce and we’ve saved them from the bin a second time by blending them into a dip with a hot horseradish zing. Give it a try!
How to Make It…
- Boil a kettle. Remove the broad beans from their pods. Slice the runner beans into chunks of a similar size to the broad beans.
- Cook the beans for 3 minutes in boiling, salted water. Add the frozen peas and cook for a further 2 mins.
- Drain the beans and peas with a colander and then plunge them into ice water to stop the cooking process and preserve their vibrant green colour. If you don’t have any ice, just run the greens under the cold tap until they’re cool to touch.
- Add the beans to a food processor with the horseradish and a drizzle of rapeseed oil and salt and pepper. Blitz until smooth.
- Serve the dip with your favourite crisps, breads or veggies.