Jubilee 'English Garden' Dip


Prep time: 
15 minutes
Cooking time: 
0 minutes


A British take on creamy Mexican guacamole, vibrant garden greens are blitzed together for a healthy dip.


2 garlic cloves

1 lime, zested and juiced

500g broad beans

250g frozen peas​

20g fresh mint, leaves picked, 10 small leaves reserved

1 green chilli, deseeded and sliced

2 tbsp olive oil, plus 2 tsp (optional)

Assorted veggies, pittas or crackers for dipping


  1. Crush the garlic into a small bowl, then pour over the lime juice. Set aside.
  2. Cook the broad beans and peas in boiling water for 2 mins. Drain over a bowl to reserve some of the cooking liquid, then rinse to cool a little.
  3. Add all but 2 tbsp of the beans and peas to a food processor with the mint, chilli, and lime juice and garlic mixture, plus the lime zest. Blend to a chunky purée, then drizzle in the oil and 4 tbsp reserved cooking water. Blend until smooth, adding more water if needed. Season with salt and pepper to taste.
  4. Spoon into a large serving bowl. Remove the skins from the reserved broad beans, then scatter over the dip with the peas and mint leaves. Drizzle with 2 tsp olive oil, if you like. Serve with any veggies you like to dip, such as mangetout, radishes and carrots, or pitta and crackers


Photo Credit: Jonny Hughes @jonny2love
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