If you love hummus but want something a little earthier and more rustic, this warm fava bean dip is a wonderful change of pace. Slowly simmered dried favas purée into a silky, lightly spiced spread with bright lemon and fragrant olive oil. It’s traditionally served warm—almost pourable—perfect for scooping up with soft pita or spooning alongside grilled vegetables. Make it as thick or thin as you like, and garnish generously for a true Mediterranean-style presentation.
INGREDIENTS:
1 1/2 cups (about 1/2 lb.) dried fava beans
2 cloves garlic, minced
1/3 cup extra virgin olive oil (robust flavor)
1/4 cup lemon juice
2 tablespoons (or more) reserved cooking liquid
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika or cayenne pepper
Additional cumin, paprika, and olive oil, for garnish
Chopped parsley or cilantro, for garnish (optional)
METHOD:
Place dried fava beans in a large pot, cover with water, and soak overnight. Drain the beans the next day and remove the skins and husks.
Place peeled fava beans in a pot and cover with plenty of water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until very soft. Drain the beans, reserving some of the cooking liquid.
Transfer the warm beans to a food processor. Pulse to break them down. Add garlic, olive oil, lemon juice, 2 tablespoons reserved liquid, and all spices. Blend until smooth, adding extra cooking liquid to reach a pourable, warm-dip consistency. Taste and adjust seasoning, adding more salt, lemon, or spice as needed.
Warm the dip gently on the stovetop if needed. Spread onto a shallow plate or bowl and garnish with cumin, paprika, olive oil, and herbs.
SERVING SUGGESTIONS:
- Serve warm with fresh pita, lavash, or grilled flatbread.
- Spoon alongside roasted carrots, cauliflower, or grilled zucchini.
- Swirl with harissa or chili crisp for a spicier version.
- Use as a base for a mezze platter with olives, feta, and cucumbers.
- Drizzle with pomegranate molasses for a sweet-tart contrast.
