Fava Bean Dip Recipes

FAVA BEAN DIP

Fava Bean Dip image

Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 10

Ingredients

4 cups shelled fresh or frozen fava beans
1/2 cup extra-virgin olive oil, plus more for drizzling
1 small onion, diced
2 cloves garlic, minced
1/2 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
1 teaspoon ground cumin
1/2 cup packed cilantro leaves, plus more for garnish
Juice of 1 lime
Fresh mint leaves, for garnish
Assorted raw vegetables or flatbread, for serving

Steps:

Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.

FAVA BEAN AND SAUSAGE DIP

Fava Bean and Sausage Dip image

Spicy lamb sausage tops a Middle Eastern-style dip similar to hummus.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 cup large, dried, split fava beans (8 ounces)
6 garlic cloves (3 whole; 3 sliced lengthwise)
Coarse salt
12 ounces merguez (spicy Moroccan lamb sausages), casings removed
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup tahini
1/4 cup fresh lemon juice, plus 1 teaspoon freshly grated lemon zest (2 lemons)
Freshly ground pepper
3 tablespoons fresh flat-leaf parsley leaves, for garnish
Flatbread crisps, for serving

Steps:

Bring 5 cups water, the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
Crumble sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add sliced garlic. Cook, stirring occasionally, until sausage is cooked through and garlic is crisp, about 4 minutes more.
Put bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and 1/4 cup water in a food processor. Process, adding up to 1/4 cup more water, until smooth and creamy. Season with salt and pepper.
Smooth dip in an even layer on a platter. Using a slotted spoon, arrange sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.

EGYPTIAN FAVA BEAN DIP (FOUL MUDAMMES)

Egyptian Fava Bean Dip (Foul Mudammes) image

This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. P.S. If you live in the Seattle area, a little store in the Pike Place Market called The Souk sells fava beans in cans; The store has a lot of great food items.

Provided by Carol Bullock

Categories Spreads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (15 ounce) can cooked fava beans or 1 1/2 cups cooked fava beans
1 small onion, chopped
3 garlic cloves, chopped
1 large tomatoes, chopped
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon cumin (but season to your own taste!)
1 dash cinnamon (but season to your own taste!)
1 dash clove (but season to your own taste!)
1 dash turmeric (but season to your own taste!)
1 dash cayenne (but season to your own taste!)
1 tablespoon lemon juice (or to taste)
salt
1 small potato, peeled and cooked, added when onion is cooking (optional)

Steps:

First, cook onion in vegetable oil until limp.
Add garlic and cook a little.
Add large chopped tomato and cook until it just starts breaking apart.
Add spices and lemon juice and stir.
Add fava beans and salt to taste.
Leave on low heat for about 15-20 minutes.
Put in blender and puree until smooth.
Place in serving dish and drizzle generously with olive oil.
Eat with Carol's pita bread (warm crusty french bread is good too).

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