Fava Bean Dip

 
 This fava bean dip is composed of a handful of simple spring favorites. If you've never done it before, you'll likely be surprised at how meditative it is to shell and peel these little guys. If you're not so fond of the process, trust us, you will be once you taste this. The final mixture is versatile, easy to manipulate, and perfect served as a dip or used in sandwiches, on bread, in rolls, wraps, and more. Keep in mind, the fresher your ingredients, the greener the dip will be and the more it'll brighten your table.

This fava bean dip is composed of a handful of simple spring favorites. If you've never done it before, you'll likely be surprised at how meditative it is to shell and peel these little guys. If you're not so fond of the process, trust us, you will be once you taste this. The final mixture is versatile, easy to manipulate, and perfect served as a dip or used in sandwiches, on bread, in rolls, wraps, and more. Keep in mind, the fresher your ingredients, the greener the dip will be and the more it'll brighten your table.

Adapted from Love Food Eat

| Yield: 3 to 4 servings | Time: 35 minutes |

 
 

 
 

Ingredients

1 cup shelled and skinned fresh fava beans

a handful of almonds, roasted and chopped

1 tablespoon olive oil

2-3 cloves of garlic

1 tablespoon fresh basil, chopped

salt and pepper

olive oil and chopped almonds for serving

Preparation

Begin by shelling the fava beans. Bring a bit pot of salted water to boil. Drop the cleaned beans into it and let it simmer for a minute. Drain the water and immediately drop the beans into a bowl of ice cold water to stop them from cooking further. Peel back each one of the beans to reveal and separate the inner pods. Discard the outer peel. 

Now your fava beans are ready to cook. In a small pan, heat the olive oil. Add the garlic and fry for a minute. Next add the chopped almonds, fava beans, basil, salt and pepper. Stir fry for a couple of minutes. Turn off the flame and let the mixture cool for a five or ten minutes.

Add the bean mixture to a blender or food processor and blend until creamy. Add water and salt as needed. If you want the final mixture to be a little chunky, it's just as delicious that way too. You can also make it creamy and stir-in small pieces of almonds at the end to give the final dip a little crunch. 

Serve topped with some extra virgin olive oil and any remaining chopped almonds. The dip is great paired with chips or alongside crostini and fresh bread. It will stay fresh refrigerated in an airtight container for up to one week.

 
 

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