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 thevadouvanseasoning, 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.
We buy our fava beans fromHodmedod’s, who are doing brilliant things when it comes to regenerative farming, soil health and a better food system.
Prep10 minSoakovernightCook1 hr 30 minServes6
¾ tsp vadouvan spice mix40mlrapeseed oil
For the fava bean dip75g fava beansA pinch of bicarbonate of soda60ml olive oil1½garlic cloves,peeled1½ tbsp lemon juice30g tahini
For the braised broad beans5 tspolive oil⅓white onion, finely diced1½garlic cloves,peeled and sliced20gtomato(¼ small tomato),dicedA pinch of flaky sea salt1½ tsp vadouvan spice mix55g podded broad beans3 tsp water1½ tsp lemon juice
For the crisp fava beans40g fava beans100mlrapeseed 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.
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.
Prep5 minCook1 hrServes6-8
325gbeetroot(about 2 very large beets)A pinch of coarse salt1 tsp coriander seeds1 tsp fennel seeds1⅓ tbsppomegranate molasses, plus extra to serve30gpreserved lemon, skin and flesh3garlic cloves, peeledJuice of½ lemon65gtahini55g coconut cream
To serveOlive oilDill fronds1 tspnigella 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.
Marc Summers is the founder ofBubala, who have just opened their third restaurant in King’s Cross, London. With thanks to executive chef Ben Rand.