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Fava Bean Dip

Updated February 23, 2016
(1 Votes)

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Look for skinless dried fava beans at Middle Eastern and Latino grocers.

Nutritional Benefits: low fat

Prepare ahead: The dip can be covered with plastic wrap and refrigerated for up to 2 days. Serve at room temperature

8 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus soaking

Cooking Time1 min

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, game day

Recipe Courseantipasto/mezze, appetizer, cold appetizer

Dietary Considerationantipasto/mezze, appetizer, cold appetizer

Equipmentfood processor

Mealdinner, lunch

Taste and Texturegarlicky, savory

Type of Dishdip/spread

Ingredients

  • 9 oz (250g) skinless dried fava beans, soaked overnight in cold water to cover
  • 3 onions
  • 6 garlic cloves
  • 1/3 cup chopped cilantro, plus more to garnish
  • 1/3 cup chopped parsley, chopped, plus more to garnish
  • 2 tbsp chopped mint
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil
  • Juice of 1 lemon

Instructions

.

Drain the beans. Place them in a large saucepan and add enough fresh water to cover. Coarsely chop 1 of the onions and 3 of the garlic cloves and add to the pan. Bring to a boil, skimming off any foam. Reduce the heat and cover. Simmer 1 hour, or until the beans are soft.

Drain the beans and vegetables, reserving the cooking liquid. Transfer the mixture to a food processor and add the cilantro, parsley, mint, and cumin. Purèe, adding enough of the reserved cooking liquid to moisten the mixture. Season with salt and pepper. Transfer to a dish and keep warm.

Meanwhile, slice the remaining onions. Heat 1 tbsp oil over medium-high heat. Add the onions and cook, stirring often, for about 12 minutes, or until they are dark golden and slightly caramelized. Chop the garlic, stir into the onions, and cook for 1 minute more.

Spread the fried onions and garlic over the purèe and drizzle with the lemon juice and remaining oil. Garnish with additional cilantro and parsley and serve.

4. Spread the fried onions and garlic over the purèe and drizzle with the lemon juice and remaining oil. Garnish with additional cilantro and parsley and serve.

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