Broad Bean Dip



I’ve been trying to make this dip for a while but trying to source fresh Broad Beans is really difficult. The possums always win when I try to grow them, and as they are a very seasonal bean so finally I gave in and opted for frozen Broad Beans which are now readily available from most of the larger supermarkets pretty much year round.

I love my dips and they and to be one of the main stays for my lunches when I hike and as such I like a bit of variety. When I first tasted this dip it didn’t do much for me but by the end of my lunch I was looking for more. Not because the quantity was too little but because the flavour tends to sneak up on you and become very moorish.

This is one of the more fiddly dips to make, not because the recipe is complex but because of the tedious job in removing the outer skins from the beans themselves. The drying time is also much longer than when making Black Bean Dip or Hummus. Having said that it’s well worth the effort based on taste alone.

I also like a bit of spice to my food so will usually add small amounts of chilli just to provide a bit of kick. The chilli is optional and if you aren’t a spice lover I would suggest either leaving it out or adding very small amounts at a time so that you don’t overdo it. I loved the 1/8 teaspoons amount I added to this dip but Gill found it a bit too spicy for her tastes.

Serves: 2

Approximate serving (dry weight): 64 grams

Approximate calories/serving: 819 calories



600grams                Frozen Broad Beans

1 tablespoon            Lemon juice

3 teaspoons             Minced garlic (add more or less depending on your taste)

1/4 teaspoon            Salt

1/4 teaspoon            Pepper

1/4 teaspoon            Sumac

3 teaspoons             Cumin

1/8 teaspoon           Chilli Powder (optional)

1/4 Cup                    Olive Oil (use this when mixing the dip)


For rehydrating

1 tablespoon        Olive Oil (use when rehydrating )


Preparation Instructions

  • Add the frozen broad beans into boiling water, increase the heat and leave for 4 minutes
  • Remove the beans from the heat, drain, and rinse with cold water to cool the beans down
  • Remove the outer skins from the beans and discard
  • Add the shelled beans and all remaining ingredients to a food processor
  • Blend until the mixture is smooth adding lemon juice in small amounts as you go. The mixture should have a good moist but thickish consistency
  • Spread onto a solid plastic sheet that comes with your food dehydrator. Make sure the mix is even to minimise the drying time
  • Dry on a medium heat (55 degrees celsius if you are using and oven) for approximately 16 hours. Cut through the wet mix with a spoon about 8-10 hours into the drying period to allow the warm air to get right into the mix
  • Once the mixture is relatively solid and dry put into a mixing bowl and squash all the lumps until you are left with mix that resembles fine biscuit crumbs
  • Put back into the dehydrator for a further hour to remove the last of the moisture.
  • Grind with a mortar or blend again to breakdown any remaining large lumps
  • Store in an airtight container until needed. To use split into the desired meal size (approximately 64 grams of dry mix with with this recipe providing 2 serves). This recipe will provide 2 meals for the average person. I have stored the dehydrated mix for 4 weeks and not had any problem with the mixture going off so long as the mixture was fully dry and the container is well sealed
  • Rehydrate and serve with flatbread

To rehydrate

  • Add the dry mix to a container e.g. peanut butter jar
  • Add 1 tablespoon of olive oil and mix well through the dried bean mixture. The olive oil provides that rich texture and also adds calories
  • Slowly add small amounts of water until you reach the desired consistency (approximately 1/3+ cup water). While most ultralight meals will often require water at almost a 1:1 ratio this recipe is an exception requiring very little water to bring it back to life compared the amount of dried mix
  • The dip is ready to eat as soon as you have added the oil and water
  • Eat straight, or add to flat bread, corn chips or dry biscuits

Frozen Broad Beans are now readily available from larger supermarkets

Add the Broad Beans out of the packet Beans in a Saucepan of boiling water. Increase the heat and leave in the water for 4 minutes to cook.

Remove the beans from the hot water and rinse through with cold water then remove the skins

Broad Bean dip mixed in food processor ready to dry.

Dip half way through the drying process. After about 8-10 hours use a spoon to cut into the semi dry mix to break it up and allow extra air movement. This dip takes longer to dehydrate than the other dips I prepare.

Place into a bowl and grind the large lumps out with a pestle. Alternatively place back into a dry food processor to crush the last of the lumps

Ground down with last bit of drying. One fully dry allow to cook and store in an airtight container until ready to use. I have kept this mix for 4 weeks without any problems provided the mix is fully dry and you use a good container and I would expect this to last much longer

Serve on flat bread, corn chips or dry biscuits or eat straight with a spoon. The mixture is easy to eat as soon as you have added the oil and water

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