Any time I hear the words ‘fava beans’, I immediately think of the above video and make that frightening slurping noise, either in my head or aloud to Mr. T.U.H. This makes going to the market especially amusing at times. Still, I had never cooked with one. Today Por Bar Farm had the most beautiful looking fava beans at the Downtown Market. This was perfect because I was ready to venture into a fava bean dip, a hummus of sorts.
I scoured the internet, reading recipe after recipe. Some had yogurt and dill, some had cumin and cilantro, others had cumin, parsley, and coriander. Not one to follow a recipe exactly, I crafted my own based on how many shelled fava beans I had. Here is what I ended up doing, and the result was delicious!
Creepy Slurping Guy Dip
1 1/2 cups shelled fresh fava beans
juice from half a lemon
3 T plain greek style yogurt
3 cloves garlic, roughly chopped
2 T olive oil
1 tsp ground cumin
1 tsp ground coriander
1/4 cup mix of fresh cilantro and parsley, roughly chopped
salt and pepper to taste
Fresh fava beans must first be shelled
then blanched for 5 minutes
plunged directly into ice water to stop cooking and then strained
before finally being squeezed out of their second skin.
Once you complete those steps, which sound daunting but really are not terribly difficult, put all ingredients into a food processor and go to town.
Scrape down the sides a few times and pulse as well as let it go on its own, as scraping and pulsing will help get all hunks down to the desired consistency.
Scrape into bowl and let sit in the refrigerator for about an hour. When first finished, the dip might seem runnier than desired. Allowing the dip to sit in the fridge for an hour will take care of the looseness.
Top dip with a dollop of greek yogurt and a sprinkling of the parsley and cilantro, if wanted.
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