Directions:
- Cook broad beans in a large saucepan of boiling water for 3 to 4 minutes or until just tender and then drain and refresh under cold water and then peel and discard the skins.
- Drain fetta, reserve 1/4 cup of the oil.
- Process fetta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms and then season to taste and then add mint and pulse until just combined.
- Cover dip with plastic food wrap and then chill until required.
- Serve with toast pita bread chips, crisps or vegetables of choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.16 Kcal (453 kJ) | ||
| Calories from fat | 28.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Cholesterol | 13.35mg | 4% | |
| Sodium | 171.46mg | 7% | |
| Potassium | 46.16mg | 1% | |
| Total Carbs | 13.41g | 4% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 5.85g | 12% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 36.4mg | 202% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 109.29 Kcal (458 kJ) | ||
| Calories from fat | 28.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 13.49mg | 4% | |
| Sodium | 173.25mg | 7% | |
| Potassium | 46.64mg | 1% | |
| Total Carbs | 13.55g | 4% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 3.63g | 14% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 36.8mg | 202% | |
| Calcium | 105.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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