This tasty Pea, Broad Bean & Honey Roast Feta Dip is direct from our Chef's kitchen. It's the perfect pairing to your favourite KETTLE® Chips seasoning - let us know your favourite pairing on our socials!


  • 150g Podded Fresh Peas
  • 150g Podded Broad Beans
  • 1 Garlic Clove, Peeled
  • 6-8 Fresh Mint Leaves
  • 1/4 tsp Cumin Seeds
  • 1/2 Lemon Juice
  • 200g Feta Cheese
  • 2 tbsp Runny Honey
  • Sprig of Thyme
  • Extra Virgin Olive Oil
  • Sumac


  1. In a pan of boiling water blanch the peas and beans then plunge them into iced water to stop them cooking. Shell the broad beans and set aside with the peas.
  2. Pre heat the oven to 180°C. Break the feta into chunks (around 2cm pieces). Put the feta onto baking parchment in a small tray or oven suitable pan. Drizzle the runny honey over the cheese and sprinkle with the leaves from the sprig of thyme. Bake in the oven for 25 minutes.
  3. Using a large pestle and mortar grind the cumin and garlic until smooth, add the peas, beans and olive oil to the mortar and continue to grind until it has formed a humous type consistency. Then mix in the lemon juice and season to taste.
  4. Finely chop the mint and stir into the dip reserving a little to sprinkle on top at the end.
  5. Spoon the pea and bean mix into a shallow, wide dish. Scatter the
    roasted feta and honey over the top.
  6. Drizzle the extra virgin olive oil over the dip, sprinkle with the remaining mint and a pinch of sumac.
  7. Serve while the feta is still warm with your favourite KETTLE® Chips.

Notes from Our Chef:

  • You can swap fresh peas for frozen if you don’t have fresh available.
  • You can make the puree using a hand blender, but you will need to grate or crush your garlic first.
  • Cumin seeds can be replaced for ground.
  • The pea and broad bean puree can be made in advance and refrigerated for a day. For best results bring the dip up to room temperature and roast the feta just before serving.
  • Adding toasted sesame seeds or pine nuts bring a nice texture to the dip.


April 12, 2023