Fava Bean and dill dip

I love using fava beans in recipes as there is no need to soak them. I find them much easier to digest than chickpeas and often use them instead when making hummus’ and dips. This is an incredibly simple recipe which can be used for dipping crudités and corn chips into, adding to a lunch or spreading on toast. I love to buy my pulses and beans from Hodmedods who are doing wonderful things and growing pulses and beans right here in England.

Ingredients

• 250g dried fava beans (I love Hodmedods)

• 2 lemons zest and juice

• 1 clove of garlic, finely chopped

• 6 tbsp oil

• a good pinch of salt

• 1 small bunch dill, chopped

Method

• Cook the beans till soft (about 40 mins)

• Drain reserving about half a mug of the starchy water. Allow to cool.

• Place the cooked beans, lemon zest and juice, chopped garlic clove, olive oil, good pinch of salt and 3 tbsp of the starchy water into a blender and pulse till smooth. Add more water and oil if you need.

• Check for seasoning. Transfer to a bowl and stir in the chopped dill.

• Garnish with a drizzle of olive oil and toasted pine nuts if you like.

• Enjoy as a dip, on the side of your lunch or spread on toast.