Fava bean, or broad bean, is one of my favorite spring ingredients and only available for a short period from mid March through May. They’re an ancient member of the pea family with a delicious nutty and buttery taste. It takes a bit of work to get to the edible part–shelled, blanched, then removed from their tough outer skin–but completely worth it.
Although most people like to make a fava bean soup, add them to salad and risotto, and even a tart but I love making a fava bean dip for flatbread and vegetables or as a spread on toast with soft boiled eggs.
This fava bean is quite versatile so use your culinary imagination and enjoy!
Fava bean, tahini, pepita dip
¾ cup fresh fava beans
½ cup roasted pepitas plus extra for garnish
1 tbsp tahini
2 tbsps lemon juice
6 tbsps olive oil and extra for drizzling
2 cloves of garlic, crushed
Sea salt and freshly ground pepper to taste
1 tbsp roasted sesame seeds for garnish
1. Remove the fava beans from the shell.
2. Bring a small saucepan to a boil over medium heat. Add the fava beans to the boiling water and cook for 5-7 minutes depending on the size of the fava beans.
3. Drain the fava beans and add the fava beans to a bowl of cold water.
4. Drain again and pop each bean out of its skin and set aside.
5. In a food processor, add the fava beans, pepitas, tahini, lemon juice, and garlic and process for 2 minutes until the mixture resembles a course paste. Season with salt and pepper to taste.
6. Remove the fava bean mixture and place it in a serving bowl. 7.Drizzle with extra olive oil, sprinkle with sesame seeds and extra pepitas, and serve with vegetables as a dip or as a spread on toast with soft boiled eggs.