This is a great time of year for fresh fruit and vegetables. The first of the home-grown beans, broad beans, have arrived in the shops these past couple of weeks, and I have made one of my favourite dips with my first batch. If you like hummus (houmous), you’ll love byessar. Usually made with dried broad beans (fava beans), I prefer to make my version with fresh when the beans are in season, or frozen, at other times of the year.
To accompany the dip, I have made up a batch of za’atar (zaatar or zahtar), a blend of thyme, sesame seeds and sumac powder. This is a traditional blend from the Middle East and it is used as a seasoning for lots of meat dishes; it is sprinkled over salads and vegetable dishes, and used as a topping for breads. Simply make it into a paste with olive oil, spread it on flat breads or pittas and pop under the grill to toast. As I have lots of fresh thyme in the garden, I’m using fresh leaves, but dried thyme is more traditional. Using dried also means that you can keep it for longer as a dry mix, in a sealed container as you would any other spice blend.
If you can’t find sumac powder, something tangy and zesty like lemon rind would bring a bit of zing to the mix.
- 500g fresh broad beans, shelled (or 175g shelled beans)
- 1 sprig fresh thyme
- 1 garlic clove, peeled
- 1 tsp ground cumin or hot curry powder
- 1 tbsp. olive oil
- Fresh thyme flowers to garnish
- 1 tbsp. lightly toasted sesame seeds
- ½ tsp sumac powder
- ½ fresh thyme leaves or dried thyme
- 1-2 tbsp. olive oil
Free-from flat breads, carrot sticks and olives to serve
1. To make byessar, bring a small saucepan of lightly salted water to the boil, and cook the beans with the thyme, garlic and cumin or curry powder for 4-5 minutes, until tender. Drain, reserving the cooking liquid, and cool for 10 minutes. Discard the thyme.
2. Put the beans and garlic in a food processor or blender. Add 75ml of the cooking liquid and the oil. Blitz until smooth. Taste and season with salt. Transfer to a serving bowl and leave to cool, then chill until ready to serve. Accompany with bread and carrots to dip; garnish with fresh thyme flowers or leaves, if liked
To make za’atar, mix the dry ingredients together. When ready to serve, mix with sufficient olive oil to make a paste. Lightly toast flat breads, cut into strips, then spread lightly with the za’atar paste. Toast under a hot grill for a few seconds to warm through. Serve as an accompaniment to dips and salads.