Eades, our local green grocer’s shop, is an Aladdin’s cave. Used to supplying vegetables to many of the Bath hotels and restaurants, in the changes brought about by the COVID-19 pandemic, it now has many new, private customers. I was surprised to see jars of sumac being put on the shelves. I had discovered sumac on holiday in Cyprus twenty years ago and have used it ever since. It took me some time to learn that is should be used generously and can, like pepper, be used to flavour both before and after cooking.

Claire supplies farm produce to Eades and her broad beans are in season. Everything in one small shop was to hand for making this dip inspired by Sabrina Ghayour in her acclaimed book, Bazaar.

400g small broad beans (or 750g if the beans are older and need to be skinned)
2 cloves garlic, crushed
Grated zest and juice of 1 unwaxed lemon
Olive oil
500g ricotta cheese
2 tsp sumac
4 spring onions, very thinly sliced (use both the green and white parts)
Small handful dill, finely chopped
Salt and freshly ground black pepper

Put the beans in a food processor together with the garlic, lemon zest and juice and a ‘good drizzle’ of olive oil. Pulse to grind down the mixture to an even, chunky texture.

Transfer the mixture to a large serving bowl. Stir in the ricotta, sumac, spring onions, dill and season well. Leave to stand for 10 minutes to allow the flavours to develop. Check the seasoning and drizzle extra olive oil over the top.

Serve with toasted crusty bread.