Fava Bean Dip & Veggies

Creamy and savory, I really like this dish.  But I love the leftover even more since I use it as a spread in wraps.


4 cups frozen fava beans or small green peas

½ cup Unflavored Extra Virgin Olive Oil, divided

1 teaspoon ground cumin

½ teaspoon kosher salt, plus

½ teaspoon fresh ground black pepper

1/3 cup fresh cilantro leaves

     or 2 tablespoons fresh mint leaves

½ jalapeno, seeded and minced or ½ teaspoon hot sauce

1 tablespoon freshly squeezed lime juice

Prepare an ice bath.  In a saucepan, heat 2 cups salted water.  Add the fava beans or peas and cook until just done, 4-8 minutes.  Drain and pour beans into the ice bath to stop the cooking process.  Drain.

Add the beans, half the olive oil and the remaining ingredients except a few leaves for garnish to a food processor.  Process until well mixed.  Then drizzle in the remaining olive oil while processing to make a fairly smooth emulsion.  If necessary, add a tablespoon or two of water and adjust seasonings if necessary.  Place in a serving dish and drizzle on a little more olive oil if you like.

Serve with fresh vegetables and pita chips for breakfast or as an appetizer.