Summery, smooth and sumptuous

Angela Casley’s recipe for sesame vegetables and broad bean dip is perfect for summer gatherings.

Broad bean dip with sesame vegetables

It may be a little time-consuming, but it is essential to remove the skins from the broad beans to help create a smooth dip. Serve with these vegetable chips or crackers and crudites.

Serves 4-6

500g frozen broad beans

1 clove garlic

½ tsp Dijon mustard

½ cup cottage cheese

1 Tbsp lemon zest

¼ cup dill fronds

salt and freshly ground pepper, to taste


1 large kumara, sliced thinly

1 large potato, sliced thinly

1 Tbsp coconut oil

1 tsp paprika

2 tsp mixed black and white sesame seeds


1. Plunge the frozen broad beans into boiling water for 4 minutes. Remove, drain under cold water, then remove the beans from the skins. Discard the skins.

2. Place the beans, garlic, mustard, cottage cheese, lemon and dill in a food processor and blitz until smooth. Season to taste.

3. Heat an oven to 180degC. Place the sliced vegetables on a large baking tray. Toss over the paprika, oil and sesame seeds. Spread in a single layer. Bake for 20-25 minutes until crisp.

4. Serve the dip with a few extra dill leaves and the chips on the side.



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