F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Fava-Bean Puree with Dill and Lemon

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN plus overnight soaking
  • SERVINGS: makes 4 cups
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Subtle fava flavor accented with dill, mint and parsley stars in this meze dip that's made with split, dried beans.

Plus: More Appetizer Recipes and Tips

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 2 medium onions, finely chopped
  3. 1/2 pound split, dried fava beans (1 1/4 cups), soaked overnight and drained
  4. 1 medium Yukon Gold potato, peeled and cut into 1/3-inch dice
  5. 2 1/2 cups water
  6. 1 teaspoon sugar
  7. 1/4 cup plus 2 tablespoons fresh lemon juice
  8. Salt
  9. 1/4 cup finely chopped dill
  10. Warmed pita, for serving
  1. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the drained fava beans, potato, water, sugar, 2 tablespoons of the lemon juice and 1 teaspoon of salt and bring to a boil. Cover partially and cook over moderately low heat until the fava beans and potato are broken down and the liquid is nearly absorbed, about 1 hour.
  2. Transfer the mixture to a food processor and pulse until coarsely pureed. Season with salt, add 2 tablespoons of the dill and stir until incorporated. Transfer the puree to a serving bowl and let cool to room temperature.
  3. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup of olive oil, 1/4 cup of lemon juice and 2 tablespoons of dill. Season with salt and pour the dressing over the fava puree. Serve the puree with pita.
Make Ahead The fava puree can be refrigerated for up to 3 days. Bring to room temperature and top with the dill dressing just before serving.

Suggested Pairing

The earthiness of fava beans calls for an equally assertive white to provide contrast. Consider an Italian example such as a Vernaccia or a Greco di Tufo from Avellino.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.