Last night we made one of the best dinners I think we ever have. It consisted of several different recipes from the "Perfect Spanish" cookbook we got for Christmas and now highly recommend. One of our favorites was this dip, which is fantastic with fresh vegetables or bread (we used olive oil and rosemary). It would be a great thing to have out at a party.
Ingredients (Serves 6)
1 lb 2 oz shelled fresh or frozen fava (or edamame) beans
5 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
1 tsp ground cumin
1 tbsp lemon juice
3/4 cup water
1 tbsp fresh chopped mint
Salt and pepper
Paprika, to garnish
Raw vegetables, crusty bread, or breadsticks to serve
Method
1. If using fresh fava beans, bring a large pan of lightly salted water to boil. Add the beans, then reduce the heat and simmer, covered, for 7 minutes. Drain well, then refresh under cold running water and drain again. Remove and discard the outer skins. If using frozen beans, let thaw completely, them remove and discard the outer skins. We used frozen edamame beans that were already out of their shells and could be steamed in the microwave in the bag they came in. We followed the directions on the package for steaming them then moved on to the next step.
2. Heat 1 tablespoon of olive oil in a skillet. Add the garlic, onion and cumin and cook over low heat, stirring occasionally, until the onion is softened and transluscent. Add the fava beans and cook, stirring frequently, for 5 minutes.
3. Remove the skillet from the heat and transfer the mixture to a food processor or blender. We used a hand blender. Add the lemon juice, the remaining olive oil, water, and mint, and process to a paste. Season to taste with salt and pepper.
4. Scrape the paste back into the skillet and heat gently until warm. We skipped this step since the mixture was still warm anyway. Transfer to serving bowl and serve with dippers of your choice.
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