Description
A creamy and delicious fava bean dip that is perfect as a spread or a dip.
Ingredients
Scale
- 450 grams fava beans
- 60 ml olive oil
- 1 large onion (finely chopped)
- 720 ml hot water
- 1 lemon (juice only)
- 1 teaspoon salt
- 15 grams fresh dill (chopped)
- ½ teaspoon red pepper flakes (for garnish)
- 1 tablespoon fresh dill (for garnish)
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon extra virgin olive oil
Instructions
- Soak the dried fava beans for 6–7 hours or overnight. Drain and rinse well.
- Peel the skins off by pinching each bean between your thumb and forefinger. Set them aside. You will have about 1½ cups of peeled beans.
- Heat the olive oil in a pan and cook the chopped onion until translucent.
- Add the peeled fava beans and pour in the hot water. Bring to a boil, then reduce the heat and cook covered over medium-low heat until the beans are tender, stirring occasionally. This might take about 1 hour. Skim off any foam that forms on the surface.
- If the water is absorbed before the beans are tender, add more (start with ¼ cup / 60 ml and add more if needed).
- Remove from the heat. Transfer to a food processor and add lemon juice, salt, and chopped dill. Blend until smooth and creamy. If it’s too thick, add a little cold water (start with 1–2 tablespoons) until you reach the desired consistency.
- Taste and adjust the salt and lemon juice if needed.
- Refrigerate for at least 30 minutes before serving.
- Serve with a drizzle of extra virgin olive oil, fresh dill, and red pepper flakes.
Notes
- For an extra kick, increase the amount of red pepper flakes used.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg