Mediterranean Fava Bean Dip

Mediterranean Fava Bean Dip

Creamy fava beans blend with garlic and lemon into a tangy, rustic dip.

Total 8 hr 30 min Makes 16 oz Calories 180/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dip simmers dried fava beans until tender, then purees them with garlic, lemon juice, and olive oil into a smooth, earthy spread. Common across Mediterranean and Middle Eastern tables, it pairs well with warm pita, raw vegetables, or as part of a mezze spread.

Ingredients

  • 1 cup dried split fava beans, soaked overnight
  • 4 cups water
  • 4 cloves garlic, peeled
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 pinch paprika, for garnish

Method

  1. Drain the soaked fava beans and rinse under cold water.

  2. Place the beans in a 6-quart saucepan with the water and bring to a boil over high heat.

  3. Reduce heat to low, cover, and simmer until the beans are very tender and starting to break apart, 80 to 90 minutes, skimming off any foam and adding more water if needed to keep beans submerged.

  4. Drain the beans, reserving 1/2 cup of the cooking liquid, and let cool for 10 minutes.

  5. Transfer the beans to a food processor with the garlic, olive oil, lemon juice, cumin, salt, and pepper.

  6. Process until smooth, adding reserved cooking liquid a tablespoon at a time until the dip reaches a creamy, spreadable consistency.

  7. Taste and adjust salt and lemon juice as needed.

  8. Spread the dip onto a shallow plate, drizzle with olive oil, and garnish with parsley and a pinch of paprika before serving.

Rate this recipe

★ 3.7 (1)

Mediterranean Fava Bean Dip

This dip simmers dried fava beans until tender, then purees them with garlic, lemon juice, and olive oil into a smooth, earthy spread. Common across Mediterranean and Middle Eastern tables, it pairs well with warm pita, raw vegetables, or as part of a mezze spread.

8 hr 30 min 16 oz 180 cal

Ingredients

  • 1 cup dried split fava beans, soaked overnight
  • 4 cups water
  • 4 cloves garlic, peeled
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 pinch paprika, for garnish

Method

  1. 1

    Drain the soaked fava beans and rinse under cold water.

  2. 2

    Place the beans in a 6-quart saucepan with the water and bring to a boil over high heat.

  3. 3

    Reduce heat to low, cover, and simmer until the beans are very tender and starting to break apart, 80 to 90 minutes, skimming off any foam and adding more water if needed to keep beans submerged.

  4. 4

    Drain the beans, reserving 1/2 cup of the cooking liquid, and let cool for 10 minutes.

  5. 5

    Transfer the beans to a food processor with the garlic, olive oil, lemon juice, cumin, salt, and pepper.

  6. 6

    Process until smooth, adding reserved cooking liquid a tablespoon at a time until the dip reaches a creamy, spreadable consistency.

  7. 7

    Taste and adjust salt and lemon juice as needed.

  8. 8

    Spread the dip onto a shallow plate, drizzle with olive oil, and garnish with parsley and a pinch of paprika before serving.