Loaded Fava Bean & Pea Dip

by India Matthews September 03, 2024

Split fava beans are perfect for a hummus-like dip, as they cook quickly and blend easily into a perfectly smooth dip. India tops her dip with a Mediterranean inspired cucumber, tomato and spring onion salad, dressed with a parsley, garlic and olive oil sauce and a sprinkling of sumac.

India Matthews' up-bringing centred around home-cooked food, while battling Lyme disease ignited her love of cooking. Her Instagram feed @eatwithindia is all about food you really want to make and eat, and bringing people together around a table for nourishing, wholesome and seasonal feasting.

Ingredients

100g Frozen Green Peas
100g Split Fava Beans
2 tbsp Tahini
1 Clove of Garlic
2tbsp Lemon Juice
1 tsp Cumin
1 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tbsp Water
1 tsp Sumac (to serve)

For the salad

100g Cherry Tomatoes, diced
¼ Cucumber, diced
1 Large Spring Onion, finely chopped
Small Handful of Fresh Herbs
1 tbsp Olive Oil

For the dressing

1 tbsp Lemon Juice
30g Parsley, finely chopped
1 Large Garlic Clove, minced
2 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

Method

Cook the split fava beans as per the instructions on the pack.
Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
Meanwhile, add the salad ingredients to a bowl, mix together and set aside.
To make the dressing, add the garlic to pestle and mortar, followed by the parsley, olive oil and lemon juice. Mix into a paste and transfer to a bowl.
Once the fava beans are cooked, rinse them under cold water and add to a food processor along with the rest of the dip ingredients. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lemon juice or a splash of cold water.
Spoon onto a plate and serve with the salad, the garlic sauce. Finish with a sprinkle of sumac and drizzle of olive oil.

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