Dried broad beans are simmered until tender, then puréed with olive oil and dill into a smooth, refreshing meze. Serve it as a light but satisfying starter with bread at breakfast or alongside an anise-flavored Turkish spirit.
Drain the soaked beans and simmer them in plenty of water until tender. Drain them, then peel them once they are cool enough to handle.
Put the peeled beans in a bowl. Mash them with the olive oil, lemon juice, and crushed garlic using a fork or food processor until smooth.
Stir in the finely chopped dill and salt. Transfer the purée to a serving plate and drizzle a thin stream of olive oil over the top.
For the smoothest purée, peel the beans after cooking. Allergen: No common allergens; suitable for vegan meals.
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