Herby Fava Bean Picnic Dip Recipes

PICNIC DIP

Steps:

• Mix ketchup, Mustard and Sour Cream in a bowl, then slowly add, a teaspoon at a time, the Horseradish until you get the right amount of heat for your taste.
• Remember, cooking is a creative sport.
• This mixture will be still enough to use as a dip for chips, and it is also very good on hot dogs.

FAVA BEAN DIP

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.

EGYPTIAN FAVA BEAN DIP (FOUL MUDAMMES)

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).