250g borlotti beans shelled and cooked weight
1 bay leaf
½ tsp sea salt
4 tbsp extra virgin olive oil
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 tablespoon of extra virgin olive oil in a frying pan and add the onions, garlic and a touch of seasoning and saute over a medium heat for around 8 minutes, until onions have started to caramelise.
2. Add the courgettes and saute of on a medium heat for around. 5 minutes until they start to colour, remove from heat and set aside to cool.
3. Place the borlotti beans, onion, courgette mix, tahini, ¾ of the sumacmix, lemon juice and seasoning and blend down to a puree, taste and adjust seasoning if needed.
4. Serve in a bowl, drizzle over the remaining oil and dust with the remaining sumac.