Fava Bean Dip
This is a simple Fava bean dip to utilize some of those beautiful favas popping up at the markets during the early summer.
- One pound of fava beans depending on how much dip you would like to make.
- Mint, you will most likely have to buy in a bunch at the market.
- Good olive oil.
- Optional, I like spice so one jalapeno.
- Get the fava beans out of their pods. Plop in boiling water for a few minutes until the skin of the bean itself gets a bit white'ish. Pull out and put in a ice bath or run cold water over them. De shell the bean from the skin and place on a place.
- While you were getting your water to a boil is when I pre heat my oven to 400 and peel a couple garlic from the bulb. Slice a few jalapeno slices and spritz with water. Place in the oven to toast for about 20 minutes.
- Mint, really depends on your taste but for about two cups of fava beans I put in about 6-8 leaves.
When your beans are peeled, the mint washed and your garlic and if you want, jalapeno are roasted a bit, place in a food processer.
- Add about 1/4 cup olive oil and salt, then process.
- Add more oil if you do not like a thicker consistency and salt to taste.
This goes great with fresh veggies, on a wrap with other fresh vegetables, in a pit with meat or falafel, on bread with some avocado and tomato. The possibilities are endless to enjoy this great bean.