Fava Bean Dip
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
Preparation Time20 min
Preparation Time - Text20 mins, plus soaking
Cooking Time1 min
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, game day
Recipe Courseantipasto/mezze, appetizer, cold appetizer
Dietary Considerationantipasto/mezze, appetizer, cold appetizer
Taste and Texturegarlicky, savory
Type of Dishdip/spread
- 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
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.
2008 Dorling Kindersley