Fresh Fava beans Dip

Fava bean dip, a creamy and flavorful Mediterranean delight, has always held a special place in my heart. Growing up in a household filled with Middle Eastern and Mediterranean cuisine aromas, fava beans were a constant presence. The arrival of spring meant warmer weather and the exciting appearance of plump, green fava beans at the market. My mom would meticulously clean and blanch them, ensuring their freshness for months to come. Later, these tender, creamy beans would find their way into a vibrant dish – a fava bean dip bursting with the flavors of sauteed onions, garlic, cilantro, cumin, and a squeeze of lemon juice. This recipe, a cherished family tradition, is the inspiration behind my take on this classic Mediterranean dip.

Another way we enjoyed fava beans was with the dry variety, a popular breakfast item in the Middle East. Known as foul mudammas, the beans are cooked into a creamy dip-like consistency and served with fresh pita bread. When I’m in the mood for a quick snack, I enjoy boiling the dry fava beans in a pot until they become tender, then serving them in their flavorful broth with a sprinkle of cumin and a squeeze of lemon.

How to Prepare Fava Beans

Preparing fava beans is the essential first step to crafting a delectable fava beans dip. Your chosen method depends on the beans’ freshness and your culinary preferences. You can determine the beans’ age by assessing their outer shells’ softness. The softer the shell, the younger the beans are. Here’s how to prepare fava beans for your mouthwatering dip:

Whole Beans with Pods

• If you plan to use the entire bean, including the pod, start by removing any strings from both sides of the pod.
• Chop the pods into smaller, 1-inch-long pieces.
• A classic way to enjoy whole beans is to sauté them with onions, garlic, cilantro, and a touch of lemon, resulting in a flavorful and hearty dish inspired by traditional recipes.

 Shelled Beans

• To use fava beans in dips, salads, sauces, or risotto, remove them from their pods.
• Open the pods and release individual beans for fresh fava beans by snapping off the stem and pulling along the attached string.
• To peel the skin off the beans, blanch them in hot water for about 5 minutes. Then, transfer them to an ice bath and use your thumb to pop the beans out of their skins.

Dry Fava Beans

• Dry fava beans are the simplest to prepare. Soak them in water for a day before cooking.
• Adding baking soda to the soaking water can expedite the process.
• Once softened, cook the beans in a pot with ample water until they become tender.
• In many Middle Eastern regions, fava beans are a beloved street food. They are typically boiled and served in paper cups, sprinkled with cumin, salt, and a drizzle of zesty lemon juice.

Enhancing Fresh Fava Beans Flavor