A classic Aegean meze of dried broad beans boiled with onion and blended until smooth, then topped with olive oil and dill. Served cold, this purée makes a light, elegant starter.
Drain the dried broad beans soaked overnight. Boil in water with the finely chopped onion until soft, skimming off the foam.
Drain the cooked beans and onion, then blend with the salt until smooth.
Spread the purée evenly on a serving plate and leave to cool.
Drizzle with olive oil and lemon juice, scatter over finely chopped dill and serve cold.
Important: skim off the foam as the broad beans boil, or the purée may develop an astringent taste. Allergens: this recipe contains no common allergens.
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