- 1 cup (150g) frozen broad beans
- 2 small avocados, stoned, peeled, coarsely chopped
- 1 tbsp lemon juice
- 1 spring onion, thinly sliced
- Thinly sliced sourdough bread, toasted to serve
1. Cook the broad beans 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.