Fava Bean Spread

By kris_march

I think canned chickpeas could also be used to make this spread....The spread improves with an overnight rest and will keep up to 4 days in the refrigerator. Bring to room temperature and stir in optional paprika before serving.

Ingredients

• 1 pound unshelled fresh young fava beans
• 1 small garlic clove, peeled and crushed with a pinch of salt
• 2 tablespoons extra virgin olive oil
• Lemon juice to taste
• Salt to taste
• 1/4 teaspoon ground cumin
• Pinch sweet paprika (optional)

Details

Servings 4

Preparation

Step 1

Steam favas in pods for about 5 minutes. Immediately cool under running water. Double peel and drop favas into a small heavy-bottomed saucepan. Add garlic, half of the oil, and 1/2 cup water. Cook, stirring, until favas are soft and tender, about 2 minutes.

Use a wooden potato masher to press down on favas to produce a chunky puree. Work in remaining olive oil and a few drops of lemon juice. Season with salt and cumin. Set aside until cool. Pack into a small container, cover with olive oil and a lid. Refrigerate.