bohemianwanderer – This rich and satisfying fava bean dip features layers of texture and flavor. It begins with soaked and boiled fava beans blended until silky smooth with olive oil, garlic, lemon juice, and tahini. The dip offers deep earthiness with a bright citrus lift. On top, tender broad beans are braised with tomato, onion, garlic, and fragrant vadouvan spice. Crispy fried fava beans add crunch and contrast.
To prepare, soak both batches of dried fava beans overnight. Cook the dip portion of the beans with bicarbonate of soda until soft. Blend with olive oil, garlic, lemon, and tahini until smooth, thinning with aquafaba if needed. Meanwhile, cook the diced onion and garlic in olive oil until golden, then add tomato and cook until soft. Stir in vadouvan spice and fresh broad beans, then gently simmer until tender. Finish with lemon juice and seasoning. Fry the remaining fava beans until golden and crisp, then drain and season. Layer all components for a complete, satisfying starter.
Infusing Vadouvan Oil for Extra Flavor
Vadouvan, a French-influenced Indian spice blend, adds warmth and sweetness to this dish. To make the oil infusion, gently heat rapeseed oil with vadouvan spice mix until it reaches 75°C. Keep the heat low and steady; avoid boiling or smoking. Use a thermometer to check the temperature and remove the oil once infused. This oil adds depth and a rich aromatic finish to the final dish.
Vadouvan contains ingredients such as shallots, garlic, cumin, and fenugreek, giving it a sweet, oniony profile that complements legumes beautifully. The infused oil brings cohesion to the dip, braised beans, and crisp topping. Drizzle it generously over the plated dip for added richness and subtle spice.
Making a Vegan Beetroot Borani with Coconut Cream
This vegan version of beetroot borani uses coconut cream instead of yogurt for a luxurious texture. Salt-baking the beets intensifies their flavor while preserving their earthy sweetness. Toasted coriander and fennel seeds provide fragrance, while preserved lemon and pomegranate molasses offer brightness and tang. The final result is a silky, vibrant magenta dip that bursts with flavor.
To make it, roast beets on a bed of salt until just tender. Toast and grind the spices, then blend with beets, garlic, lemon juice, preserved lemon, tahini, coconut cream, and molasses. Blend until smooth and adjust seasoning. This borani makes a striking dish on its own or alongside other mezze options.
Serving Suggestions and Garnishes for Both Dishes
Presentation adds the finishing touch. Spoon the fava bean dip onto a plate, creating a shallow well in the center. Fill the center with braised broad beans, top with crispy fava beans, and drizzle the infused vadouvan oil over everything. For beetroot borani, spread the purée across a serving plate, then finish with olive oil, a drizzle of molasses, dill fronds, and nigella seeds.
These dishes work well as part of a vegetarian spread. Serve with warm flatbreads or crisp crudités. They also pair beautifully with grains, roasted vegetables, or as a side to grilled dishes. Each element adds contrast, from creamy to crispy, tangy to earthy.
Why These Dishes Celebrate Simple Ingredients with Bold Flavor
Despite their luxurious feel, both dishes use humble, accessible ingredients like beans, beets, garlic, and lemon. With thoughtful techniques—salt roasting, infusing, and layering—these ingredients shine with unexpected depth. The fava bean dip balances creamy textures with punchy seasoning, while the borani delivers sweetness, tang, and complexity in a spoonful.
These recipes also reflect modern plant-based cooking, using pantry staples and layering global influences. Vadouvan, tahini, and pomegranate molasses cross culinary borders, uniting Middle Eastern and Indian flavors with European techniques. Whether served together or separately, these dips are a celebration of creative, comforting, and deeply flavorful vegetarian cooking.
