I have never made real Fava dip in my life! I have some friends who make the fluffiest Fava and even their mother’s donated their own recipes to VegFusion but still… The problem I have these days is the fact that my husband doesn’t like that floury texture of dried beans, especially broad beans. So, I don’t even have a reason to try.
However, I never miss my chance to have broad beans whenever the opportunity presents itself like that lovely place back in Turkey. You order “fava” and ask them to “process” the dip. The processing the dip means they take freshly made fava, mix it with chopped Spanish onions and drizzle the whole thing with this herbaceous olive oil. That’s how it is served. Of course, this is the kind thing you learn from the locals.
The recipe below is a shortcut. Again, my kind of shortcut so enjoy!
1 cup frozen broad beans
1 spring onion, chopped finely
2 twigs dill, washed and chopped
1 small garlic clove, crushed
Extra virgin olive oil
Salt and freshly ground pepper
• Cook the broad beans in a saucepan until they are soft. Drain and let it cool slightly and peel the skin by squeezing the pods gently.
• Place the beans, dill, garlic and spring onions in a small container food processor. Drizzle with olive oil and process until it is smooth.
• Transfer to a small bowl and season with salt and pepper.
• Serve with crudités or on mini toasts.