This quick and easy dip will make a great addition to any picnic.
- 150g Broad Beans
- 2 Avocados, stoned, peeled and chopped
- 1 tbsp lemon juice
- 1 spring onion, thinly sliced
- Thinly Sliced Brickfield's Sourdough, toasted to serve
1 - In a medium saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain. Peel broad beans and place in a large bowl.
2 - Place the avocado, lemon juice, three-quarters of the broad beans and half the spring onion in a food processor. Pulse until the mixture is just smooth. Season.
3 - Spoon the avocado mixture onto a serving platter. Sprinkle the dip with the remaining broad beans and remaining spring onion and serve with the sourdough.
Recipe and Photo - www.taste.com.au