Mediterranean Fava Bean Dip

By Bounty & Soul | July 19, 2020

Mediterranean Fava Bean Dip

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This recipe requires the beans to be soaked overnight.

Ingredients

  • 2 1/2 cups cooked fava beans cooked (reserve about 1 cup cooking liquid)
  • 1 medium onion
  • 4 cloves of garlic peeled and minced
  • 5 tablespoons fresh lemon juice juice from 1 large lemon
  • ½ teaspoon ground cumin
  • ½ cup water or water from beans
  • ½ teaspoon salt & pepper

Instructions

To Cook Dried Fava Beans:

  • Cover the fava beans in cold water and soak overnight with 1 tablespoon baking soda.
  • The next day drain the fava beans and peel the tough, green outer husk off and discard.
  • Put the shelled beans in a pot, cover with water with about a teaspoon salt. Bring to a boil, cover and cook for 40-45 minutes. Check after 25-30 minutes. The beans should be tender and properly cooked, but not mushy. Check every 5 minutes or so if more time is needed. Drain well, let cool and proceed to recipe.

To Prepare the Dip:

  • Chop the onion very fine.
  • Heat 1 tablespoon olive oil or veggie broth and cook the onion for about 3-5 minutes until soft. Stir often.
  • Add the minced garlic cloves and cumin. Cook, stirring constantly, for another minute.
  • Add the onion mixture to a food processor along with the cooked fava beans, 3/4 cup of bean cooking water, lemon juice, olive oil, salt and pepper. Process until very smooth, stopping the food processor a few times in between to scrape the sides.
  • Adjust consistency of dip with remaining water, if necessary. Add more salt, pepper and lemon juice to taste.
  • Serve with fresh veggies and pita bread.

Notes

Keeps for two weeks in the fridge.