By Denise Fernie – Slow Food Swan Valley Committee Member Ingredients 1½ cup dried broad beans (fava beans) bay leaf 1 or 2 garlic cloves 40g tahini 40g lemon juice 80g olive oil a pinch of chilli powder salt and pepper to taste Soak broad beans overnight, or 24 hours. The next day, place in … Continue reading Fava Bean Dip