FAVA BEAN PURéE
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
- Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
- Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 21 grams
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