Best Fava Bean Dip Recipes

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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

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 10

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.

FOUL MEDAMMES (SPICY FAVA BEAN DIP)



Foul Medammes (Spicy Fava Bean Dip) image

Warm spicy fava bean dip; drizzle with additional olive oil to serve.

Provided by Karen B.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 small onion, chopped
1 tomato, seeded and chopped
3 cloves garlic, chopped
1 (15 ounce) can fava beans, drained
lemon, juiced
½ teaspoon ground cumin
¼ teaspoon ground turmeric
⅓ cup tahini
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium-high heat; saute onion, tomato, and garlic until softened, about 10 minutes. Stir fava beans, lemon juice, cumin, and turmeric into onion mixture; cook until heated through, 3 to 5 minutes. Stir tahini into fava bean mixture and cook until warmed, 2 to 3 minutes; season with salt and pepper.
  • Pour fava bean mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 22.9 g, Fat 18.1 g, Fiber 7.9 g, Protein 10.9 g, SaturatedFat 2.5 g, Sodium 484.6 mg, Sugar 1.6 g

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

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).

FAVA BEAN DIP (FOUL MUDAMMAS)



Fava Bean Dip (Foul Mudammas) image

A Mediterranean-style dip that is made from fava beans instead of chickpeas. It has a smooth, delicious flavor that will turn any bean dip lover into an instant fan. Can be used as a dip for pita bread, spelt chips, vegetables, or as a sandwich spread.

Provided by Mandi McMenamy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 10m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) can fava beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
1 tablespoon fresh lemon juice
1 large clove garlic, peeled
1 teaspoon shoyu (Japanese soy sauce)
1 teaspoon brown rice vinegar
½ teaspoon ginger juice
½ teaspoon hot chile oil

Steps:

  • Blend fava beans, olive oil, tahini, lemon juice, garlic, shoyu, brown rice vinegar, ginger juice, and chile oil in a blender on medium speed until smooth, about 5 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 11.6 g, Fat 6.4 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 184.6 mg, Sugar 0.1 g

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

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.

FAVA BEAN AND GOAT CHEESE DIP WITH RADISHES



Fava Bean and Goat Cheese Dip with Radishes image

Here's an easy way for fava bean fans to enjoy the ingredient during its short peak season, March to May. At other times, shelled edamame are a worthy stand-in. Radishes make good, crunchy dippers for either version.

Provided by Martha Stewart

Categories     Appetizers

Time 25m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
2 pounds fava beans, shelled
1/2 cup soft goat cheese (4 ounces)
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon water, plus more if needed
1 bunch radishes, halved if large

Steps:

  • Prepare an ice-water bath. Bring a saucepan of salted water to a boil. Cook fava beans until tender, 1 to 2 minutes. Drain, and transfer to ice-water bath. Let cool. Drain, and peel beans.
  • Pulse beans, goat cheese, oil, tarragon, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until just combined but still chunky, about 6 or 7 times. Stir in water. Add an additional tablespoon water if mixture is too thick. Transfer to a bowl. Refrigerate until ready to serve.
  • Sprinkle with pepper just before serving. Serve with radishes.

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