This afternoon, I prepared 2 cups fava beans
with the purpose of making a dip. I boiled them for 6 minutes and they were still not ready, so I left them in the boiling water and forgot about them.
Approximately ten minutes later, I remembered them and strained them and they were mushy. Usually I peel the second bitter skin off the fava bean after I boil them, before I use them in a dish. I was not able to peel the second bitter skin off the beans this time. I ate one, and thought the bitter skin was not so bitter, so I skipped the peel the second layer step, and began making the dip.
|Fava Bean and Garlic Dip
Recipe type: Appetizers
- 2 cups fava beans
- 2 large cloves of garlic, minced
- 1 Tbsp kosher salt for water
- 1/4 cup grape seed oil
- 1/2 tsp kosher salt for dip
- 4 grinds of fresh ground pepper
- Prepare fava beans leaving out the step where you peel the second bitter skin after boiling. Strain the fava beans, and dump them in a large mouth mason jar. Add minced garlic and 1/4 cup grape seed oil. Use a hand blender and pulse until it becomes the consistency of a creamy dip. Place puree in a ramekin and drizzle grape seed oil over top. Eat with fresh crisp vegetable sticks, or corn tortilla chips, or spread on a crostini, and enjoy immensely. We did not have corn tortilla chips in our pantry, so I decided to make handmade corn tortilla chips, using corn tortillas I had in the refrigerator.