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.