Broad Bean Dip

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.

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This Middle Eastern-inspired dish is basically hummus with broad beans used instead of chickpeas. It's simple, healthy and delicious. Unlike hummus or the Egyptian ful medames, this version calls for fresh broad beans that are shelled and cooked, rather than tinned or dried beans.

Ingredients

300g Broad Beans - shelled

150ml Water

1.5 Tbsp Tahini

Juice of 1 Lemon

1 Garlic Clove – minced

1 tsp Cumin powder

1 tsp Salt

2 tsp Olive Oil

1 tsp Harissa - optional

Method

In a pot of boiling salted water, boil the beans for 10 minutes then drain and set aside.

In a food processor, add the water to the bowl and turn it on.

Add the tahini and lemon juice and allow this to mix for 5 minutes.

Add the garlic, cumin, oil and harissa if using and mix for a further 3 minutes.

Slowly add the beans into the processor and allow to mix for a few minutes.

Taste and season with salt and pepper if required.

If the dip is too thick, you can thin it with a little olive oil, or water if preferred.

Serve on its own or topped with olive oil, harissa, za’atar and toasted pistachios or hazelnuts.