Include this avocado, basil, and broad bean dip the next time you're putting together a showstopping platter. It is low in calories, rich in nutrients, and guarantees that delectable creamy-crunchy contrast when paired with crackers and raw veggies.
INGREDIENTS
2 cups broad beans
2 cups peas
1 avocado
finely grated zest and juice 1 large lime
1 clove garlic, crushed
¼ cup chopped basil
⅓ cup thick plain yoghurt
3 tablespoons olive oil
sea salt and freshly ground pepper
To serve
2-3 tablespoons extra yoghurt
olive oil
extra basil
METHOD
Cook the broad beans in a saucepan of boiling salted water until tender. Remove with a slotted spoon, drain and refresh under cold water. Bring the water back to the boil and cook the peas until tender. Refresh in cold water and drain. Peel the tough outer skins off the broad beans and discard. Halve the avocado and put the flesh in a food processor with the broad beans, peas and the remaining ingredients. Season well and pulse to a chunky paste.
To serve: Spread on a large serving plate and drizzle with extra yoghurt, olive oil and basil leaves. Makes about 2 cups
Mixed dip platter: Serve with Grilled Eggplant with Tahini, Walnuts and Lemon and Spiced Carrot and Chickpea Hummus.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.