Warm Fava Bean Dip with Baked Lasagna Crisps

  • Serves 6
  • Prep in 30 minutes
  • Cook in 15 minutes
 

For those unfamiliar fava beans 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.  

Key Facts

  • Prep Ahead - Lasts 5 days
  • Family Friendly
  • Freezer Friendly
  • High Protein & Fibre

Ingredients

  • 1 large white or brown onion

  • 1 1/2 cups dried fava beans

  • 1 unwaxed organic lemon

  • 4 brown rice lasagna sheets (or non-gluten free equivalent)

  • Sprinkle of salt + plenty of pepper

  • Extras to serve – 1/2 small red onion or 1 shallot, fresh parsley

Preperation

  1. 01

    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.

  2. 02

    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 minutes at 200C turning halfway through. Leave to cool then break into nacho esque pieces & leave to 1 side.

  3. 03

    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 10 minutes.

  4. 04

    Add the onion to the food processor with 1 tablespoon lemon juice, blending everything together until stunningly smooth.

  5. 05

    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.

  6. 06

    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.

Comments

No comments!

Leave Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more

Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

Learn more