Fresh Fava Bean Dip
Editor's Note: Fava beans, when in season during the spring and summer months, can be a fantastic main ingredient for a cool and refreshing dip to serve to company at a picnic or lunch or dinner event. They are readily available at many farmer's markets or even at your local grocery store. The nice thing about this dip is it can be prepared up to a couple days ahead of time and refrigerated until 45 minutes before your gathering. You just take it out of the fridge to warm to room temperature. After boiling up the beans and shedding their skins you pop them into a food processor with some lemon and garlic and you wind up with an original dip your guests will enjoy.
In the springtime, when the farmers’ market has bushels of fava/broad beans, I buy a huge bagful and take some lazy time to remove the beans from their inedible pods. Once that is done, this sensational dip, with a kick of lemon and gentle whiff of garlic, is a breeze to make.
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Recipe CourseAntipasto/mezze, Hors D'oeuvre
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureCreamy, Garlicky, Herby
Type of DishDip/spread
- 2 lb (910g) broad/fava beans, shelled (about 2 cups shelled beans)
- ½ tsp kosher or sea salt
- 1 large clove garlic
- ½ tsp freshly ground pepper
- ¼ tsp sugar
- 2 tsp minced fresh thyme leaves
- 4 tbsp (60ml) extra virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tbsp water
- Bruschetta, crostini, baked pita chips, baked wanton crisps, slices of fresh baguette
Fill a 3-qt (3-L) saucepan two-thirds full of water and bring to a boil over high heat. Add the fava/broad beans and 1 tsp of the salt, and cook until bright green and tender, 4 minutes. Drain in a colander, then rinse under cold water until cool. Using your finger-tips, slip the beans from their tough skins, discarding the skins.
In the workbowl of a food processor fitted with the metal blade, process the garlic, the remaining ½ tsp of salt, the pepper, and sugar until the garlic is finely minced. Add the beans and thy me and process until the beans are finely chopped. Add the olive oil, lemon juice, and water and process until the mixture forms a coarse purée. Transfer to a serving bowl, cover, and set aside at room temperature for 30 minutes to allow the flavors to meld. Serve at room temperature.
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.
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2010 Diane Morgan