Sauces & Condiments
This broad bean puree recipe transforms humble broad beans into a velvety, nutty spread with restaurant-quality depth—perfect for elevating everything from sandwiches to pasta. The secret lies in proper blanching and blending, which creates that signature silky texture without any lumps.
I've refined this technique over years of testing, ensuring it's both approachable for beginners and impressive enough for dinner guests.
What makes this puree special is its versatility—use it as a dip with crusty bread, a sandwich spread with tangy mustard, or a base for creamy pasta sauces.
The natural sweetness of broad beans pairs beautifully with garlic, lemon zest, or fresh herbs, allowing you to customize it to your taste. Unlike store-bought hummus or baba ganoush, this puree delivers a sophisticated, earthy flavor that stands out.
The process is straightforward: blanch the beans to soften them, then blend with olive oil, lemon juice, and a pinch of salt until completely smooth. For extra richness, I recommend adding a splash of aquafaba (chickpea brine) or a spoonful of tahini.
The result is a vibrant green puree with a velvety mouthfeel and nutty undertones that make it irresistibly spreadable.
This recipe serves as a fantastic plant-based alternative to traditional spreads, offering protein and fiber without any dairy or animal products. Whether you're looking to add texture to your meals or create a show-stopping appetizer, this broad bean puree delivers exceptional flavor with minimal effort. Let's get started!
Ingredients for broad bean puree
Eight ingredients transform simple broad beans into a restaurant-worthy velvety spread with nutty depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Broad Beans 🌱 | 1 ½ cups | Soaked overnight, skins removed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Fresh Garlic Cloves 🧄 | 4 cloves | Peeled, roasted for mellow flavor |
| Lemon Zest 🍋 | 1 tbsp | From organic lemons, finely grated |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, strained |
| Aquafaba 🥫 | ¼ cup | From canned chickpeas, reserved brine |
| Tahini 🥜 | 2 tbsp | Sesame paste for nutty depth |
| Fresh Cilantro Leaves 🌿 | ¼ cup | Stems removed, loosely packed |
| Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for aroma |
The broad beans are the star—dried beans need overnight soaking to soften properly, while fresh beans can be blanched for 3 minutes. Whole Foods or specialty grocers carry dried beans, but any grocery store sells canned chickpeas for the aquafaba. For the olive oil, California Extra Virgin brands like Corto or Lucini elevate the flavor. The garlic should be roasted (wrap cloves in foil at 400°F for 10 minutes) to mellow its sharpness—this prevents bitterness in the final puree. I always double-check the beans for pebbles or damaged ones before cooking, as those can ruin the silky texture.
No aquafaba? Plain water works in a pinch, though it lacks the subtle sweetness. Substitute tahini with cashew butter or almond butter for a different nutty profile. Fresh cilantro can be swapped for flat-leaf parsley at half the amount if you prefer a milder herb. The lemon zest and juice should come from the same lemon—organic Meyer lemons from Trader Joe's have the best balance of sweetness and acidity. For extra richness, add a splash of vegan yogurt or silken tofu, though the puree will be slightly thicker. If you prefer a smoother texture, strain through a fine-mesh sieve after blending.
Store the puree in an airtight container with a thin layer of olive oil on top to preserve freshness—it keeps for 5 days in the fridge or 3 months in the freezer. The oil prevents browning and maintains that vibrant green color. Portion into small jars for easy use on toast or sandwiches. For best flavor, let it sit at room temperature for 10 minutes before serving—this allows the aromas to develop fully. If the puree thickens in the fridge, simply stir in a splash of water or lemon juice to restore its silky consistency.
Why You'll Love This Recipe
- No-Soaking Hassle: I’ll admit, dried broad beans can sound intimidating—but here, you just simmer them until tender. No overnight soaking, no fuss. The key? A long, slow cook with garlic and olive oil until they practically melt into that velvety texture.
- Bright, Earthy Magic: That first bite of lemon zest and fresh garlic? It’s like sunshine in a spoon. The broad beans soak up the olive oil’s richness while the citrus cuts through—creamy, garlicky, and just sharp enough to make your taste buds wake up.
- Dip, Spread, Repeat: Slather it on crusty bread for a quick lunch, stir it into pasta for a Mediterranean twist, or serve it as a side with grilled fish. Honestly, I’ve used it in everything from mezze platters to sandwiches, and it never lets me down.
- Pantry Goldmine: A bag of dried broad beans lasts forever, and this recipe costs next to nothing to make. Plus, the puree keeps for days in the fridge—so you’re saving money and time without sacrificing flavor. (Yes, even on a Tuesday night.)
Step-by-step instructions for broad bean puree
Transform simple ingredients into a velvety green puree with layers of nutty complexity.
Prepare the Broad Beans for Cooking
Begin by soaking the 1.5 cups dried broad beans in plenty of cold water for at least 8 hours or overnight. This ensures they soften evenly and develop their signature delicate flavor. After soaking, drain and rinse them thoroughly under cold water to remove any bitterness.
Next, bring a pot of salted water to a boil and add the soaked broad beans. Reduce heat to medium and simmer for 45-60 minutes until they're fork-tender. You'll know they're ready when the skins begin to split naturally. Drain immediately and let them cool slightly before peeling off the skins - this step is crucial for achieving that silky texture we're after.
Roast the Garlic and Blend the Base
While the beans cool, preheat your oven to 400°F. Place the 4 peeled garlic cloves on a parchment-lined baking sheet and roast for 12-15 minutes until golden and fragrant. This gentle roasting mellows their flavor and adds depth without overpowering the puree.
Transfer the cooled broad beans to a food processor along with the roasted garlic. Add 0.5 cup extra-virgin olive oil and 0.25 cup aquafaba (chickpea brine). Process until completely smooth, scraping down the sides as needed. The aquafaba helps create that signature velouté texture while adding subtle protein structure.
Build Flavor with Citrus and Tahini
With the processor running, slowly drizzle in the 2 tbsp tahini through the feed tube. This creates beautiful tahini ribbons that add nutty depth without breaking the emulsion. Add the 1 tbsp lemon zest and 2 tbsp lemon juice, processing until fully incorporated. The citrus brightens the earthy broad beans while balancing their natural sweetness.
Season generously with 0.5 tsp sea salt and 0.25 tsp freshly cracked black pepper. Taste and adjust - the puree should be vibrant, with bright citrus notes complementing the bean's natural sweetness. Here's where it gets interesting: blend in 0.25 cup fresh cilantro leaves for a fresh herbaceous finish that cuts through the richness.
Refine and Serve with Precision
For an ultra-smooth texture, transfer the puree to a fine-mesh sieve and press through using a spatula. This final straining step removes any remaining skin fragments and ensures that signature velouté consistency. The puree should be thick enough to coat the back of a spoon but still flow smoothly.
Serve immediately as a dip with warm pita, or chill for up to 2 hours before serving to let the flavors meld. The contrast between the cool puree and warm accompaniments makes this dish truly special. Each spoonful should deliver that perfect balance of creamy texture, nutty depth, and bright citrus finish - a flavor profile that's both sophisticated and approachable.
Pro Tips For Making Broad Bean Puree
- SOAK BEANS OVERNIGHT: Dried broad beans need a long soak—12+ hours in cool water with a pinch of baking soda (yes, it’s weird, but it works). I used to rush this and ended up with tough, mealy beans that ruined the puree’s texture. Trust the process, even if you’re impatient like me.
- PEEL BEANS WHEN COLD: Cook your soaked beans until just tender, then shock them in ice water. The skins will slip off effortlessly—no scrubbing or peeling raw beans, which is a nightmare. My grandmother swore by this, and she was right: cold beans peel like a dream.
- ROAST GARLIC FIRST: Toss peeled garlic cloves in olive oil, wrap in foil, and roast at 400°F (200°C) for 15 minutes before blending. The flavor deepens, and you skip the sharp, raw bite that can overpower the puree. Sounds like extra work, but it makes a real difference.
- BLEND IN STAGES: Start with half the lemon juice and zest, then blend the puree. Taste before adding the rest—broad beans are mild, and too much citrus can turn it sour fast. I learned this the hard way after making a batch that tasted like lemonade.
Creative variations of this recipe
Mediterranean Twist
Transform your puree into a Middle Eastern-inspired spread by adding 1 tbsp ground cumin and ½ tsp smoked paprika during blending. The cumin brings warm, earthy notes that complement the broad beans beautifully, while smoked paprika adds subtle depth.
Serve with warm pita bread or crudités like cucumber and bell pepper slices for a refreshing contrast. 🌿
Spicy Roasted Red Pepper
Roast 1 red bell pepper at 425°F for 20 minutes until charred, then blend it directly into the puree after removing the skin. Add ½ tsp cayenne pepper and 1 tsp smoked salt for a smoky, spicy kick.
This variation works wonderfully as a sandwich spread or pasta sauce base. The sweetness of the pepper balances the puree's earthiness perfectly.
Herb-Infused Basil Version
Swap the cilantro for ½ cup fresh basil leaves and add 1 tbsp white balsamic vinegar for a touch of tang. The basil brightens the puree with its sweet, floral notes, while the vinegar adds complexity.
This variation pairs exceptionally well with grilled chicken or fresh mozzarella on a summer salad. The vibrant green color makes it visually stunning too.
Creamy Avocado Fusion
Blend in ½ ripe avocado with the broad beans for a richer, creamier texture. Add 1 tbsp lime juice and ½ tsp ground coriander to enhance the tropical flavors.
This fusion works beautifully as a dip for plantain chips or as a spread on tortilla wraps. The avocado adds a luxurious mouthfeel while keeping the dish vegan.
Smoky Chipotle Heat
For a bold, smoky variation, mix in 1 tsp adobo sauce (from canned chipotle peppers) and ½ tsp chipotle powder during blending. The smoky heat creates a complex flavor profile that pairs perfectly with black beans or roasted sweet potatoes.
This version is ideal for adding depth to tacos or nachos. 🌶️
Creamy Tahini Swirl
Create elegant swirls by drizzling 1 tbsp tahini in a zigzag pattern on top of the puree before serving. Add ½ tsp ground cardamom for a fragrant twist that works beautifully with dates or figs.
This presentation is perfect for brunch spreads or as a garnish for grilled vegetables. The cardamom adds a unique aromatic quality that elevates the dish.
Nutrition facts
Frequently asked questions
Can I use canned broad beans instead of dried?
Yes, but with a few adjustments! Canned broad beans are pre-cooked, so simply drain and rinse them thoroughly before blending. You'll need about 1.5 cups of drained canned beans to match the dried bean quantity. Skip the soaking and cooking steps, but still roast the garlic and follow the blending instructions carefully. The texture will be slightly softer, but still delicious.
Why does my puree taste bitter?
Bitterness usually comes from overcooked beans or using old dried broad beans. Always soak dried beans overnight and cook them just until tender (45-60 minutes). For extra freshness, add 1 tbsp honey or maple syrup during blending to balance any bitterness. Fresh lemon juice also helps brighten the flavor—don't skip this step!
How can I make this puree extra creamy?
For a richer texture, blend in ½ cup silken tofu or ¼ cup vegan yogurt with the beans. Another trick is to add 1-2 tbsp aquafaba (chickpea brine) while blending—it helps emulsify the puree beautifully. For maximum creaminess, strain through a fine-mesh sieve after blending to remove any remaining skins.
What are the best ways to use this puree?
This versatile puree works as a dip with warm pita or crackers, a sandwich spread with avocado or smoked salmon, or a pasta sauce base. Try it as a vegan alternative to tzatziki, or dollop it onto grilled vegetables for extra flavor. The nutty depth makes it perfect for elevating simple meals!
Can I make this ahead of time?
Store the puree in an airtight container with a thin layer of olive oil on top to preserve freshness. It keeps for 5 days in the fridge or 3 months in the freezer. For best flavor, let it sit at room temperature for 10 minutes before serving—this allows the aromas to develop fully. Stir in a splash of water if it thickens in the fridge.