Photo by: Sheri Giblin
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.
Yield: Makes about 2 cups (480ml)
- 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
1. 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.
2. 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.
© 2010 Diane Morgan
Dip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.
Nutritional information is provided by the author.
Serving Size: 2 tbsp