By Denise Fernie
Using our in-season homegrown broad beans we have enjoyed them in soups and stews, as well as fava bean dip.
- 1½ cup dried broad beans (fava beans)
- bay leaf
- 1 or 2 garlic cloves
- 40g tahini
- 40g lemon juice
- 80g olive oil
- a pinch of chilli powder
- salt and pepper to taste
- Soak broad beans overnight, or 24 hours. The next day, place in a pot with approximately 4½ cups of water and the bay leaf and bring to the boil, then turn down the heat and simmer for approximately 45 minutes to an hour, or until the beans are very tender.
- Also, at some point the tough outer skin needs to come off the bean. If you have soaked them well, then just holding a bean between finger and thumb and giving a gentle squeeze will pop the inside out. Alternatively, after cooking, cool the beans and do it then, although this can be messier because the inner bean should be nice and mushy.
- When the beans are cooled and drained, discard the bay leaf and place them in a food processor along with the remaining ingredients and process until smooth.
- To serve, place in a dish and drizzle with olive oil, and maybe a sprinkle of chilli powder or paprika.