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Eating veggie » Recipes » Broad Bean, Lemon and Sage Dip

Broad Bean, Lemon and Sage Dip

Serves 4

Dairy-Free, Low Fat, Vegan, Egg-Free


  • 1 tbsp sunflower oil
  • 1 small onion peeled and finely chopped
  • 225g silken tofu
  • 1 clove garlic crushed
  • 1 lemon zest and juice
  • 5 tbsp soya milk
  • 1 tbsp shoyu
  • 1 tbsp sage leaves chopped
  • 100g broad beans cooked
  • Salt and freshly ground black pepper

To garnish

  • Reserved lemon zest


  1. Heat the oil and gently fry the onion until softened.Cool.
  2. Drain the silken tofu and place in a blender.Add the crushed garlic, lemon juice and half the zest, soya milk, shoyu, sage and broad beans. Blend to a smooth dipping consistency.
  3. Season to taste and serve in a bowl garnished with reserved lemon zest with raw vegetable crudites and pitta bread fingers.

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