Broad Bean Dip (with Crispy Herbed Flatbreads)
Fava is traditionally made with dried broad (fava) beans, soaked overnight then boiled until soft, then mixed with roasted onion, oil, salt and sugar before being blended, chilled until set and sliced into firm wedges, often scattered with dill. Although the original is delicious, this cheat’s version is considerably quicker and is packed with fresh green flavours.
cook’s tip: The moreish crispy flatbreads can be made to go with any meze dish.
You Will Need
Blanch the broad beans in a pan of boiling salted water for 2 minutes. Remove from heat and run under cold water to refresh. Pop the beans out of their pods, and discard the pods. Sprinkle the chopped onion with a little salt, and massage it into the flesh with your fingertips. Next, soften the onion in the olive oil over a gentle heat; do not allow it to colour. Add the beans and 100 ml (3½ fl oz/generous 1/3 cup) water and bring to the boil. Remove from the heat and purée in a blender or food processor. Cool, then chill in the fridge.
When you’re ready to serve, make the flatbreads: preheat the grill (broiler) to medium. Brush each bread with a little melted butter on both sides and place under the grill. Allow to brown and become slightly crispy, a matter of 1–2 minutes. Remove from the grill and scatter with parsley and chilli flakes. Slice into wedges.
Finally, add the dill to the broad bean dip and taste to check the seasoning before serving with the bread wedges for scooping.