This fresh fava bean dip is made with just 8 ingredients. Simple! I guess you could say it’s a delicious alternative to the chickpea hummus. This fava bean recipe makes a great appetizer with toasted pita bread, or as a spread for wraps and sandwiches!
Fresh fava beans are a treat not to be missed!
Have you ever cooked with fresh fava beans (or broad beans) before? They are pesky little things, but their tender, nutty and slightly sweet flavour, is so delicious. Of course, fresh fava beans require patience. You have to shuck them twice, once to remove the thick inedible shell, and then again, after cooking the beans, to peel the outer skin. The skin is edible, so peeling isn’t essential (especially for smaller beans), but it definitely makes this fave bean recipe bright green and improves the taste and texture.
Is a fresh fava bean dip worth the effort?
You tell me! Fresh favas, or broad beans, are only available for a short time, so it’s not an effort that you have to, or get to, make that often. Actually I find it quite relaxing to prepare them. Plus this recipe is super simple to make.
The season of the fresh fava beans is unfortunately very short and only small quantities are produced in Germany. They can be found at your farmers market from June to the end of August and sometimes well into September. Imports from the Mediterranean countries like Italy, Spain, France are offered a little earlier in the season. So before they are gone, you’ll want to head out to your farmers market to get your hands on them to try this delicious dip. And if you have any older, larger beans this is a good way to use them up!
Looking for other fava bean recipes?
Try my Summer Beans with Pears and Bacon recipe. Or add them to any recipe you might use edamame in.
Fresh Fava Bean Dip
- 1 kg fresh fava beans (broad beans in their pods), shelled
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- pinch of sumac (optional)
- 2 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tahini (well-stirred)
- 1 tablespoon cold water
- handful fresh flat-leaf parsley, chopped
- sea salt and freshly ground pepper, to taste
- toasted pita bread
Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.
TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.
Place beans, garlic, cumin, sumac, lemon juice, olive oil, tahini, water and parsley in a food processor (alternatively use an immersion blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more sumac.
Serve with toasted pita bread and enjoy!
- Fresh cilantro can also be used instead of parsley.
- I also make a simple version of this recipe without tahini. Then you really get to enjoy the fava beans with cumin, a hint lemon and garlic.
- Sumac can be found in Turkish supermarkets, speciality spice stores or online.
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This recipe is so good! I bought Fava beans at a strawberry stand for the first time. I had heard they make a great dip and your recipe proved that 100% correct. I made the recipe as written with the exception of omitting the tahini and using cilantro in place of parsley, as suggested. Wow! Thank you so much for this recipe.
Thank you Patti! So glad you enjoyed this recipe. Love your version! 🙂
There is a typo in your recipe. Ratio of favas to liquid is way off.
Hi Julie, actually their isn’t a typo. The ratio is correct, as it is 1 kg fresh fava beans IN their shell, which is approximately 200 g shelled.
I cannot wait to try this receipe .
That’s great! Let me know how it turns out for you! 🙂