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A Melissa Hemsley recipe championing Hodmedods British pulses and grains. 

Melissa Hemsley


Melissa Hemsley is a self-taught chef, food columnist, best-selling cookbook author, real food activist and sustainability champion who is passionate about spreading the power of feel-good, nourishing food through #thesustainabilitysessions and shares her love of cooking for others through anti food waste charities @thefelixproject and @olio_ex #cook4carers.

Video Demo:


  • Serves: 6 people
  • Total time to make: 25 mins


  • 250g dried split fava beans
  • 4 tbsp tahini
  • Juice and zest of 1 lemon
  • 2 tbsp oil
  • 2 fat garlic cloves
  • 1 tbsp curry powder or harissa, Chermoula or Green Harissa
  • Chilli flakes or cayenne pepper, to taste
  • Sea salt and black pepper

Optional Extras

  • A swirl of extra virgin olive oil
  • A sprinkle of fresh chopped herbs or black sesame seeds
  • Fresh veg for crudités, such as peppers, cucumbers, tomatoes, fennel, celery, radishes or chicory
  • 3-4 tbsp za’atar or Dukkah
  • Crumbled Stilton
  • 7-minute boiled eggs

How to make:

  1. Simmer the fava beans in 400ml water for 18 minutes, covered, over a medium heat until the beans are tender. Stir every now and then to make sure they don’t stick. Drain and keep any excess cooking water in case you need it to thin out the dip.
  2. Meanwhile, add all the other ingredients to a food processor or blender and chop the crudités or get any extras cooked.
  3. Transfer the fava beans to the food processor and blend until smooth, adding the cooking water if needed to get to the right consistency – it should be thick and smooth like hummus.
  4. Taste for seasoning, then serve up with a swirl of extra virgin olive oil and a sprinkle of herbs or black sesame seeds. Chill if you like (it will be quite warm from the hot beans and will thicken as it cools). Roll the egg in the za’atar or dukkah, or sprinkle over the crudités or Stilton when you’re ready to eat.

Wine Pairing

  • Bin Two

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