Broad Bean, Lemon and Sage Dip

Ingredients

• 1 tbsp sunflower oil
• 1 small onion peeled and finely chopped
• 225g silken tofu
• 1 clove garlic crushed
• 1 lemon zest and juice
• 5 tbsp soya milk
• 1 tbsp shoyu
• 1 tbsp sage leaves chopped
• 100g broad beans cooked
• Salt and freshly ground black pepper

To garnish

• Reserved lemon zest

Method

1. Heat the oil and gently fry the onion until softened.Cool.
2. Drain the silken tofu and place in a blender.Add the crushed garlic, lemon juice and half the zest, soya milk, shoyu, sage and broad beans. Blend to a smooth dipping consistency.
3. Season to taste and serve in a bowl garnished with reserved lemon zest with raw vegetable crudites and pitta bread fingers.