This spread is as nice on crusty rolls or bread as well as a dip for crunch vegetables.
Ingredients:
- 2 lbs. fresh fava beans
- 1 clove garlic, minced
- 1 tabs. fresh lemon thyme
- 1/3 cup lemon oil
- dash cumin
- Salt and pepper to taste
Directions:
- Shell the fava beans.
- You need about 1 cup shelled beans.
- Cook beans in 1 quart boiling water until just tender, about 3 to 5 minutes.
- Drain beans.
- Place beans immediately into a bowl of cold water. Drain.
- Peel outer skin of beans by loosening with tip of thumbnail or knife and slipping off.
- Put shelled, peeled beans, garlic oil and thyme into bowl of food processor and puree.
- Add salt and pepper and a dash of cumin as desired.
on Jun 19th, 2007 at 1:42 pm
I love fava beans! Are these some you grew yourself? Looks yummy.
on Jun 19th, 2007 at 11:26 pm
Yes, they are from our garden.
on Jun 20th, 2007 at 5:42 am
I’ve never used lemon oil before - sounds tasty. It’d probably be great in Hummus as well… (-:
on Jul 5th, 2007 at 7:11 am
Can you eat the fava bean uncooked? If so how can it be prepared tastefully?
Do you know of anyone with Parkinsons has eaten the fava bean to help them?
If so what was the results?