Side Servings

Pea-and-broad bean dip

6 as part of a meze spread
15 minutes
10 minutes

This may be the best way to eat peas! This pea-and-broad bean dip is a great as part of a meze spread.

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  • 150 g fresh peas or thawed frozen peas
  • a small bunch of fresh mint, leaves picked
  • 4 T olive oil
  • 1 large lemon, juiced
  • 300 g broad beans, podded
  • sea salt and freshly ground black pepper, to taste
  • pea shoots, to garnish

1. Place the peas and mint in blender with a good glug of olive oil and half the lemon juice. Pulse to a coarse consistency. Add the broad beans a few at a time and blend to form a thick paste. Do not pur e too smooth; you should still see bits of pea and bean.

2. Stir in a few tablespoons of olive oil to make it spreadable. Add the remaining lemon juice and season. Serve on a plate garnished with pea shoots and a few small broad beans left whole.

Find more dip recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom

Cathy Marriot

Recipe by: Cathy Marriot

Cathy Marriot is the co-owner of Sondagskloof, a retreat with farmhouse living, eco-chic forest chalets and the organic vegetable garden. She creates dishes using ingredients from her garden.

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