It is not season for broad (or fava) beans, therefore I substitute peas to make the dip. Do you know that fava bean is the primary ingredient in falafel? The most popular way of preparing it in the Middle East is by using the mashed, cooked beans and adding oil, salt and cumin to them.
We hardly mash anything, since efficient and time-saving appliances have occupied our kitchens. Even mashed potatoes are no longer mashed. One thing for sure, using the food processor and turning freshly boiled peas/beans into mush takes seconds. Furthermore, I have to admit, I like the uneven texture of the bean dip coming out from the food processor.
The season for fava beans is very short. The only place I can find them is the farmers market. Last summer, I had a conversation with a lady when we were both picking out the beans at the market. She said she generally procured a large amount, then shelled and froze them. I wish I’ve done the same.
Meanwhile, if you can find young fava beans, they can be eaten as a green vegetable, including the pods, cooked and stir-fried with garlic. When dried and roasted, you can eat fava beans as snacks. In my childhood, I had eaten a fair amount of those.
No fava beans, no worry. From time to time, you can find them in the frozen section in Whole Foods. Moreover, you can always count on spotting bags of fresh English peas at Trader Joe’s. These look incredibly green and appealing. I can’t resist getting a bag! They are perfect to make into a dip on chips. Serve as a condiment or a side for a seafood dish.
Broad Bean Dip
Ingredients
- 300 g broad beans (podded weight)
- 3 tablespoons crème fraîche
- ½ a lemon
- 1 tablespoon fresh dill
- flatbreads, pitta bread or chunky bread
Instructions
ring a large pan of water to the boil. Add the broad beans and cook until tender. Drain and refresh in iced water.
Blitz the broad beans, crème fraîche and a little seasoning together in a food processor.
Put in a bowl and squeeze in the lemon juice. Pick, finely chop and stir through the dill, then serve with bread, ideally warmed.
Notes
https://www.jamieoliver.com/recipes/vegetables-recipes/broad-bean-dip/
1 Comment
Kim Tracy
January 19, 2020 at 5:03 pmIt’s hard for me to resist those peas too! This dip sounds absolutely delicious and who can resist the gorgeous green color?