Fava beans ARE high maintenance. If they were a celebrity I would say they were the Paris Hilton’s and the Britney Spears of this world. This recipe takes time to make, but is worth it. First you have to shell the fava beans, once blanched you then have peel off the outer layer, which is the most boring thing to do, then you are ready to cook with them. As kids, my mother would bribe us with watching television every time she wanted to make this dip. Now I understand why! If you have children this will keep them distracted for an hour or two. Fava Beans are in season, so if you see them featured on a restaurant menu—my advice: Order it!
Fava Bean Dip with Cumin
Aug 8, 2008
Ingredients
| 2 | pounds fresh fava beans, shelled, peeled if large |
| 3 | tablespoons fresh lemon juice |
| 5 | tablespoons extra-virgin olive oil |
| ¼ | teaspoon salt |
| ½ | teaspoon ground cumin |
| 2 | teaspoon minced fresh flat-leaf parsley |
| 1 | bag pita wedges, sliced raw carrots, or crackers for serving |
Yields
2 cups
Prep Time
1 hour
Cook Time
15 minutes
Directions
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid and the lemon juice. (Add more liquid if you prefer a thinner dip.) Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
Credit
Cooking at the Kasbah: Recipes from My Moroccan Kitchen
Filed Under
Appetizer, Vegetables and Vegetarian Recipes
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