Broad bean, lemon and sage dip

Ingredients

1 tbsp sunflower oil
1 small onion, peeled and finely chopped
225g/8oz silken tofu
1 clove of garlic, peeled and crushed
1 lemon, zest and juice
5 tbsp soya milk
1 tbsp shoyu (soy sauce)
1 tbsp sage leaves, chopped
125g/4oz broad beans, cooked
salt and freshly ground black pepper
For the 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.
3. Add the crushed garlic, lemon juice and half the zest, soya milk, shoyu, sage and broad beans.
4. Blend to a smooth dipping consistency.
5. Season to taste and serve in a bowl garnished with reserved lemon zest with raw vegetable cruditis and pitta bread fingers.