Borlotti Bean and Courgette Hummus Dip

Instructions

1. If starting with dried beans: soak overnight, then follow directions for fresh beans.
2. If starting with fresh, uncooked beans: place the borlotti beans in a saucepan with the bay leaf and cover with cold water. Cover and bring to the boil, then reduce the heat and simmer gently for about 15 minutes or until the beans are cooked and tender. Add the measured salt to the beans for the last 5 minutes of the cooking time. Drain the beans, discard the bay leaf and set the beans aside to cool completely.
3. Meanwhile, heat 1 tablespoon olive oil in a non-stick frying pan until hot, then add the onion, garlic and a little salt and pepper and sauté over a medium heat for about 8 minutes or until the onion is just starting to caramelise. Add the courgettes and sauté for a further 5–6 minutes or until the courgettes are tender and starting to colour. Remove from the heat.
4. Place the borlotti beans, onion and courgette mixture, tahini, three-quarters of the sumac, the lemon juice and salt and pepper in a food processor or blender. Blend together until smooth, then taste and adjust the seasoning, if necessary. Spoon the hummus into a serving dish, drizzle over the remaining olive oil and sprinkle with the remaining sumac to garnish. Serve immediately with breadsticks or toasted pitta bread, torn into pieces.