Broad Bean Guacamole
Broad Bean Guacamole

The punchy taste of garlic and lemon complement perfectly the strong characteristic flavour of broad beans, making broad bean guacamole a delicious snack or starter.

For an extra smooth finish, double shell the broad beans to use only the soft sweet inner bean. Add a tomato for extra flavour.

The guacamole is great when served on oat digestive biscuits or fresh crunchy bread, or even enjoyed as a dip with chopped carrots or cucumber.

Watch How To Make Broad Bean Guacamole

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Broad Bean Guacamole
How to make broad bean guacamole

Green Padlock


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Broad beans are high in protein and contain many nutritious vitamins and minerals. Despite their qualities, some people are put off by their taste.

This guacamole recipe is a great solution, as the strong flavours of the other ingredients complement their flavour, whilst the double shelling of the beans – before blending to create a smooth paste – prevents any off putting chewiness.

Pick the largest broad bean pods available to provide the biggest beans. This will also encourage younger beans to mature. Shop bought beans are fine to use too.

Home grown broad beans need to be shelled, keeping the beans and discarding the empty pods for composting. Once all the broad beans have been shelled, tip them into a pan of cold water, bring them to the boil, and let them simmer for at least five minutes. Allow a little longer for older beans.

Whilst the beans are cooking, it is an ideal time to prepare the other ingredients. Remove the skin and chop the garlic cloves, and prepare the lemons for squeezing.

Once the cooked beans have been drained, you can decide whether you would like to double shell them. This may not be necessary for younger beans. Double shelling simply involves pinching out the inner beans from the tougher outer skin.

To create a fine paste, you will need a chopper or a blender.

First put all the prepared beans in the chopper. Then add the garlic, the olive oil, the juice of the lemons, and finally salt and pepper to taste. If you would like to add a tomato – add it now.

After chopping, the mixture will have the characteristic colour and texture of a good guacamole. The garlic and lemon juice give the guacamole a punchy taste bursting with flavour.

The guacamole can be served with fresh toasted bread or oatcake biscuits. If there is any left over it will store well in the fridge.

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