Jubilee 'English Garden' Dip

|A British take on creamy Mexican guacamole vibrant garden greens are blitzed together for a healthy dip.|broad beans mint|2 garlic cloves1 lime zested and juiced500g broad beans250g frozen peas€‹20g fresh mint leaves picked 10 small leaves reserved1 green chilli deseeded and sliced2 tbsp olive oil plus 2 tsp (optional)Assorted veggies pittas or crackers for dipping|Crush the garlic into a small bowl then pour over the lime juice. Set aside.Cook the broad beans and peas in boiling water for 2 mins. Drain over a bowl to reserve some of the cooking liquid then rinse to cool a little.Add all but 2 tbsp of the beans and peas to a food processor with the mint chilli and lime juice and garlic mixture plus the lime zest. Blend to a chunky purée then drizzle in the oil and 4 tbsp reserved cooking water. Blend until smooth adding more water if needed. Season with salt and pepper to taste.Spoon into a large serving bowl. Remove the skins from the reserved broad beans then scatter over the dip with the peas and mint leaves. Drizzle with 2 tsp olive oil if you like. Serve with any veggies you like to dip such as mangetout radishes and carrots or pitta and crackers|15.00 minutes|8|Tesco