A fresh-tasting dip, with a pleasant nutty flavour. Serve with pitta bread or crudités.
250 g frozen broad beans
2 roast garlic cloves (see below), peeled and mashed
1 tablespoon olive oil
100 g ricotta cheese
2 tablespoons chopped fresh dill, plus fronds to garnish
salt and freshly ground black pepper
Cook the frozen beans in a saucepan of boiling water until just tender. Drain, cool and pop the beans out of their tough skins.
Place the skinned beans, roast garlic and olive oil in a food processor and blend together; alternatively mash together in a bowl using a fork. Add in the ricotta, chopped dill, salt and pepper and blend together briefly.
Cover and chill. To serve, garnish with dill fronds
Roast Garlic Cloves
1 head of garlic
To roast the garlic, preheat the oven to 180°C (350°F) Gas 4.
Slice the top off the garlic head, to expose the cloves inside. Wrap in foil and bake the garlic head in the preheated oven for 1
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. It’s free! Go to the top of this page to sign up – we just need your email address. See current and past issues at