Bowl of Fava Dill Dip
(click to enlarge)

Fava Bean & Dill Dip / Spread


Palestine   -   salsat alfafa walshabt
Makes:
Effort:
Sched:
DoAhead:  		 3 cup
**
25 min
Best		 A light, delightful dip or spread that's easy to make well ahead, as it improves with a day or two in the fridge.




16
1
1
3
1/4
1/2
2
2
1
3/4
1/3
2
ar
oz
c
cl
T
c
t
T
T
t
t
t
T

Fava Beans (1)  
Peas, Frozen
Garlic
Lemon Juice
Yogurt, plain
Sumac
Dill
Mint
Mint dried
Salt
Pepper
Olive Oil ExtV
Water 		Make   -   (25 min)
  1. Boil up enough Water to cover. Stir in Fava Beans, bring back to a boil and simmer until tender. For frozen, this is about 6 minutes. For Fresh about 10 minutes, and then you have to pop them out of their skins.
  2. Stir Peas into the pan for about 45 seconds. Drain and rinse in cold water.
  3. Crush GARLIC and squeeze LEMON JUICE.
  4. Chop HERBS if you need to measure. Measure is chopped small and moderately packed.
  5. Place All Items in a food processor. Run until smooth. Add Water two tablespoons at a time until you have the consistency you want.
NOTES:

  1. Fava Beans:

      Recipe presumes frozen Fava Beans, double peeled. You can use fresh, but you'll need a few more and have to pop them out of their skins - and the cost will be much higher. For frozen single peeled, you'll have to pop them out of the skins as for fresh.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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