Whizz up leftover green veg from the fridge with some frozen peas and a kick of horseradish for a tasty dip made from surplus food.
Making dips from leftover veg is something everyone can do and it really helps reduce the amount of fresh food waste.
Blitzing up veggies for dips is a great way to use up leftover produce that’s maybe even past its best. Thanks to The Food Rush for sharing this recipe with us.
The Food Rush is a hub of healthy recipes, foodie features and advice for busy families.
Check out our Instagram feed for more food waste hacks and tips under our campaign #365WaysToSave
- Broad beans
- Green beans
- Frozen peas
- 1 teaspoon horseradish
- Rapeseed oil
- Salt & pepper
- Boil a kettle. Remove the broad beans from their pods.
- Slice the runner beans into chunks of a similar size to the broad beans. Cook the beans for 3 minutes in boiling, salted water. Add the frozen peas and cook for a further 2 mins.
- Drain the beans and peas with a colander and then plunge them into ice water to stop the cooking process and preserve their vibrant green colour. If you don’t have any ice, just run the greens under the cold tap until they’re cool to touch.
- Add the beans to a food processor with the horseradish and a drizzle of rapeseed oil and salt and pepper. Blitz until smooth.
- Serve the dip with your favourite crisps, breads or veggies.