Fava Bean Dip

Look for skinless dried fava beans at Middle Eastern and Latino grocers.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Ingredients

9 oz (250 g) skinless dried fava beans, soaked overnight in cold water to cover		1 tsp ground cumin
3 onions		salt and freshly ground black pepper
6 garlic cloves		3 tbsp olive oil
1/3 cup chopped parsley, chopped, plus more to garnish		juice of 1 lemon
2 tbsp chopped mint		1/3 cup chopped cilantro, plus more to garnish

directions

Prep: 20 min Total: More than 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Drain the beans. Place them in a large saucepan and add enough fresh water to cover. Coarsely chop 1 of the onions and 3 of the garlic cloves and add to the pan. Bring to a boil, skimming off any foam. Reduce the heat and cover. Simmer 1 hour, or until the beans are soft.
2
Drain the beans and vegetables, reserving the cooking liquid. Transfer the mixture to a food processor and add the cilantro, parsley, mint, and cumin. Puree, adding enough of the reserved cooking liquid to moisten the mixture. Season with salt and pepper. Transfer to a dish and keep warm.
3
Meanwhile, slice the remaining onions. Heat 1 tbsp oil over medium-high heat. Add the onions and cook, stirring often, for about 12 minutes, or until they are dark golden and slightly caramelized. Chop the garlic, stir into the onions, and cook for 1 minute more.
4
Spread the fried onions and garlic over the puree and drizzle with the lemon juice and remaining oil. Garnish with additional cilantro and parsley and serve.

notes

The dip can be covered with plastic wrap and refrigerated for up to 2 days. Serve at room temperature.

Chime In

iVillage

Fava Bean Dip

Ingredients

directions

notes