This fava bean dip is rich and luxurious, but made using quite humble ingredients. The broad beans on top make a perfect garnish, because they are, in essence, fresh fava beans, while the vadouvan seasoning, although untraditional, has the same sweet, warm and earthy flavours as the fava. Then, a take on a vegan borani, enriched with coconut cream instead of the more usual yoghurt. It hits the spot with its tang, heat and sweetness, with an intense beetroot flavour from the salt-baking and a generous dollop of pomegranate molasses to add punch.
Fava bean, vadouvan oil and braised broad bean dip
We buy our fava beans from Hodmedod’s, who are doing brilliant things when it comes to regenerative farming, soil health and a better food system.
Prep 10 min
Soak overnight
Cook 1 hr 30 min
Serves 6
¾ tsp vadouvan spice mix
40ml rapeseed oil
For the fava bean dip
75g fava beans
A pinch of bicarbonate of soda
60ml olive oil
1½ garlic cloves, peeled
1½ tbsp lemon juice
30g tahini
For the braised broad beans
5 tsp olive oil
⅓ white onion, finely diced
1½ garlic cloves, peeled and sliced
20g tomato (¼ small tomato), diced
A pinch of flaky sea salt
1½ tsp vadouvan spice mix
55g podded broad beans
3 tsp water
1½ tsp lemon juice
For the crisp fava beans
40g fava beans
100ml rapeseed oil (enough to fill a pan by 3cm)
A pinch of flaky sea salt
The night before, soak both batches of dried fava beans overnight: this should be 115g in total (75g for the dip and 40g to fry).
For the vadouvan oil, whisk the spice mix with the oil on a gentle heat for about ten minutes, until it reaches 75C – check with a temperature probe. It should infuse, but don’t let it bubble aggressively or smoke. Set aside.
Drain then cover the 75g fava beans with plenty of fresh water. Add the bicarb and bring to a boil, then cook until completely soft (about an hour). Drain and reserve a ladleful of the cooking water (aquafaba), then transfer the beans to a blender.
Add the olive oil, garlic, lemon juice and tahini, and blend for two to three minutes, until completely smooth. If slightly thick, add a splash of aquafaba. Check the seasoning; it should taste rich with a nice acidic lift from the lemon juice. Set aside.
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For the braised broad beans, heat the oil in a small pan on a medium heat, then sweat the onion and garlic until the garlic turns dark golden. Add the diced tomatoes and salt, and cook until they break down. Add the vadouvan spice mix, the fresh broad beans and water, then cover with a lid and cook for about 30 minutes, until the beans are tender. Remove from the heat, add the lemon juice, then check the seasoning.
For the crisped beans, heat the rapeseed oil in a pan until 180C, checking with a thermometer (if you don’t have one, add a cube of bread and when it sizzles, it’s ready). Carefully submerge the fava beans and fry until they stop bubbling and are crisp – a few minutes. Drain on kitchen roll and season with flaky salt.
Spoon the fava bean dip on to a plate, making a well in the middle. Spoon in the braised broad beans, then finish with the crispy fava beans and vadouvan oil.
Beetroot borani
Marc Summers’ beetroot borani.
Prep 5 min
Cook 1 hr
Serves 6-8
325g beetroot (about 2 very large beets)
A pinch of coarse salt
1 tsp coriander seeds
1 tsp fennel seeds
1⅓ tbsp pomegranate molasses, plus extra to serve
30g preserved lemon, skin and flesh
3 garlic cloves, peeled
Juice of ½ lemon
65g tahini
55g coconut cream
To serve
Olive oil
Dill fronds
1 tsp nigella seeds
Heat the oven to 180C (160C fan)/350F/gas 4. Trim the beets and put on a bed of coarse salt in a roasting tray. Cover tightly with foil and bake for about 40 minutes, or until a knife inserts into the beetroot with slight resistance.
Meanwhile, toast the coriander and fennel seeds in a dry pan until fragrant, then grind to a powder using a mortar or spice grinder.
Once the beetroot is cool enough to handle, peel and cut into chunks. Put in a blender with the ground spices and remaining ingredients and blend until smooth – about two minutes. Check the consistency (it should be smooth) and seasoning, and adjust if needed.
Spread the borani on a large plate. Drizzle generously with olive oil and pomegranate molasses, and scatter with dill fronds and nigella seeds to garnish.
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Marc Summers is the founder of Bubala, who have just opened their third restaurant in King’s Cross, London. With thanks to executive chef Ben Rand.