Crispy Fava Beans, Whipped Tofu & Red Chicory

Method

1. Preheat the oven to 160 degrees C
2. Place the fava beans in a medium size saucepan, cover well with water, bring to a boil and reduce to a simmer for 15 minutes.
3. Drain and leave the beans in the colander for a few minutes to cool and for the excess moisture to evaporate. Spread the beans across a large baking tray and drizzle over the olive oil. Add the fennel seeds, sumac, chilli flakes and salt, stirring to coat evenly.
4. Place in the oven to crisp for 30 minutes, removing from the oven every 10 minutes to stir. Once removed from the oven leave the beans to cool. This recipe will make more than needed for the dip but they make a delicious fibre-filled snack!
5. Meanwhile make the whipped tofu by placing all ingredients, except the oil, into a blender or food processor and mix on high for 20 seconds. Then slowly pour in the olive oil continuing to blend for an additional 20 seconds. For best results place in the fridge for at least 30 minutes to firm up slightly and for the flavours to mingle.
6. When all the ingredients are ready, place the whipped tofu in a bowl, drizzle over some olive oil, scatter over the crispy fava beans, arrange the chicory on a plate and get dipping.