Fava Bean and Dill Dip
This wonderful dip is perfect for this time of the year – the flavour improves with time, so it’s good to prepare a day ahead and it works well with flatbread or raw vegetables
INGREDIENTS
500g Broad beans (podded weight)
150g Peas
Juice of 1 lemon
1 garlic clove crushed
60g Greek Yoghurt
½ tsp Sumac, plus some to serve
2 tbsp Chopped dill
½ tbsp Chopped mint
Seasoning to taste
2 tbsp Extra Virgin Olive Oil, we used Tenuta Arcamone from Frantoio De Carlo in Puglia. This high polyphenol Coratina is the perfect pair for green vegetables.
METHOD
Bring a saucepan of water to the boil and add the broad beans and cook until soft (likely 2-4 minutes) – you can used fresh or frozen, depending on what you can get hold of). Add the peas when the broad beans are almost ready and they really only need a minute. When both are just tender, drain and rinse with cold water.
Shell the broad beans, popping them out of their matt green skin to release the fresh bean, then put them together with the peas in a food processor with the lemon juice, garlic, yogurt, sumac, dill and mint. Add some seasoning and 2 tbsp of Extra Virgin Olive Oil and blitz until smooth.
Taste and adjust the seasoning adding extra lemon juice and seasoning as needed. Serve with a sprinkle of sumac and a generous drizzle of Extra Virgin Olive Oil.