An Ottolenghi-style feta dip, perfect to kick off a late lunch this summer.
INGREDIENTS
31/4 cups (500g) frozen broad beans, blanched, refreshed, peeled
2 tbs tahini
400g can cannellini beans
2 garlic cloves, crushed
Juice of 11/2 lemons
200g feta
2 tbs sesame seeds, toasted
FlFlowering garlic shoots (from Asian grocers) and grissini, to serve
METHOD
1 Place broad beans, tahini, cannellini beans, garlic and lemon juice in a food processor and whiz until smooth. Add feta and whiz until smooth and combined. Season.
2 Spread hummus onto a serving plate and scatter with sesame seeds and garlic shoots. Serve with grissini to dip in.
Phoebe Wood
Delicious
