Broad Bean, Lemon and Sage Dip

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp sunflower oil
• 1 small onion
• 225g/8oz silken tofu
• 1 clove of garlic
• 1 lemon
• 5 tbsp soya milk
• 1 tbsp shoyu (soy sauce
• 1 tbsp sage
• 125g/4oz broad beans
• salt and freshly ground black pepper
• reserved lemon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the sunflower oil in a small saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until soft and pale.

2. Add the crushed garlic and cook for 1 minute, stirring, until fragrant. Remove the pan from the heat.

3. Bring a pan of boiling water to a boil. Add the broad beans and cook for about 3 minutes until tender. Drain and cool slightly.

4. If the beans have tough outer skins, slip them off and discard the skins. Keep the beans.

5. Grate the zest from the lemon, then squeeze out the juice. Set aside a spoonful of the juice from the reserved lemon for finishing.

6. Put the softened onion and garlic, tofu, soya milk, soy sauce, sage, lemon zest and most of the lemon juice into a food processor or blender.

7. Add the broad beans and blend until completely smooth, scraping down the sides as needed.

8. Season with salt and freshly ground black pepper. Blend again, then taste and adjust seasoning and lemon juice.

9. Transfer to a bowl and chill for 30 minutes so the flavors meld. Serve cold, drizzled with the reserved lemon juice.