Print hero

Smashed broad bean and spring onion dip with quinoa and seed crackers

Serves: 6-8
Prep: 15
Cook: 15

    Make an impression with this deliciously simple dip and cracker combo!



    • 500g frozen or fresh broad beans
    • 1 spring onion, finely diced
    • 3 tbsp olive oil
    • 1 tbsp lemon zest, grated
    • 1 lemon, juice of
    • 1 tbsp freshly grated parmesan, plus parmesan shavings
    • salt and freshly ground black pepper to taste
    • To garnish, few sprigs of watercress

    Quinoa & seed crackers

    • 1 cup (125g) quinoa flour
    • 1 ½ cups (170g) plain or rice flour
    • 6 egg whites
    • ¼ cup margarine, melted
    • 1 tsp mixed herbs
    • 1 tbsp cumin or caraway seeds
    • 1 tsp poppy or chia seeds
    • ¼ tsp freshly ground black pepper
    • ¼ tsp salt


    1. Preheat oven to 180°C. Line two baking trays with baking paper.
    2. In a medium sized bowl, mix together the quinoa and plain or rice flour. Add the egg whites, margarine, mixed herbs, seeds, pepper and salt. Stir until well combined. Roll out onto a floured board or bench. Roll the dough until it is about 1-2mm thick, or as thin as possible without tearing. Alternatively, run the dough through a pasta machine on the second lowest setting. Carefully, cut into long rectangles and place on the prepared baking trays.
    3. Bake in oven for 12-15 minutes or until golden. Remove and place on cooling rack.
    4. Cook the broad beans in a saucepan of simmering water for 3-4 minutes until just tender. Drain, cool and peel off the skins. Toss the peeled beans with olive oil, spring onions, lemon juice and zest, parmesan, salt and freshly ground black pepper and crush using a fork or use a stick blender to briefly blend, until roughly pureed.
    5. Serve the broad bean spread with the crackers. Top with a few sprigs of watercress and parmesan shavings. Season to taste.


    • Use frozen peas instead of broad beans.

    Find a recipe

    Looking for more?

    Featured recipes