My obsession with hummus is something I’m actually quite proud of, I could eat the stuff for 3 meals a day forever no questions asked. Unsurprisingly therefore it is an omnipresent member of my fridge family & will feature on a regularly rotating basis in a number of guises.
As a fun little spin on my bean based best buddy today I bring you a lovely warm version made with fabulous fava beans. For those unfamiliar, fava are a variety of broad bean so their texture is softer & I tend to find people digest them more easily than other beans, pulses & legumes. They are still wonderfully rich in plant based protein, fibre, minerals such as potassium, manganese & iron however, as well as boasting a bounty of vitamins including 40% of your daily requirement of folate (B9) per serving.
- 1 large white or brown onion
- 1.5 cups dried fava beans
- 1 unwaxed lemon
- 4 brown rice lasagne sheets (or equivalent)
- Sprinkle of salt + plenty of pepper
- Extras to serve – 1/2 small red onion, fresh parsley
- Rinse the fava beans well then bring to a boil in 5 cups of cold water. Skim the scum from the top & simmer for 30 minutes.
- Meanwhile cook your pasta as per packet instructions, drain, rinse & arrange in a single layer on a silicone mat lined tray, season & bake for 20 mins at 200C turning halfway through. Leave to cool then break into nacho esque pieces & leave to 1 side.
- Drain the beans, add 3/4 to a food processor & spread the rest onto half of the tray you just used. Slice the onion & spread on the other half. Season everything then bake for 10mins.
- Add the onion to the food processor with 1 tablespoon lemon juice, blending everything together until stunningly smooth.
- Serve straight away topped with thin slices of lemon rind, finely diced red onion, your baked beans & chopped parsley + those amazing crisps. If needs be you can warm the dip up in a pan (stirring constantly). Personally I have it both ways.
- The crisps will last in an airtight container for 10-14 days & the dip will stay fresh in the fridge for 5 days or freeze for up to 3 months.