250g borlotti beans, shelled and cooked weight
1 bay leaf
1 Spanish onion, peeled and fine diced
1 garlic clove, peeled and crushed
250g courgettes, sliced
1 tbsp tahini
1 tsp ground sumac
Juice of ½ lemon
Sea salt and freshly ground black pepper to season
1. Warm 1 tbsp of olive oil in a frying pan, then add the onions, garlic and a pinch of salt and saute over a medium heat for around 8 mins or until the onions have started to caramelise.
2. Add the courgettes and saute for around 5 mins or until they start to colour, remove from heat and set aside to cool.
3. Place the borlotti beans, onion and courgette mix, tahini, ¾ of the sumac, lemon juice, salt and pepper in a blender and blend down to a puree, taste and adjust seasoning if needed.
4. Serve in a bowl and drizzle over around 3 tbsp of olive oil and dust with the remaining sumac.