Ingredients
2 2oz cups of Aveyo Chipotle mayo
2 cups cooked broad beans (also known as fava beans), shelled
2 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
DIRECTIONS
If using fresh broad beans, remove them from their pods and cook in boiling water for about 3-4 minutes until tender. Drain and let them cool, then remove the tough outer skins. If using canned or frozen broad beans, make sure they are drained and rinsed well.
In a food processor, combine the cooked broad beans, Aveyo Chipotle mayo, minced garlic, lemon juice, and olive oil. Blend until smooth.
Taste the dip and add salt and pepper to your liking. If the dip is too thick, you can add a little water or more olive oil to reach your desired consistency.
Transfer the dip to a serving bowl and garnish with fresh parsley or mint if desired. Serve with pita bread, crackers, or fresh vegetables.