Middle Eastern · Lunch
Crushed Fava Bean Dip (Gluten-Free)
Fava beans are simmered until soft, then crushed with garlic, cumin and lemon juice into a coarse, rustic dip. Finished with a swirl of olive oil, chopped parsley and a scatter of sumac, it is served with warmed gluten-free flatbread or raw vegetable batons for scooping.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
295Calories
10.1gProtein
17.4gFat
29.5gCarbs
3.9gSugar
10.6gFiber
790mgSodium
0mgChol
2.6gSat Fat
580mgPotassium
85mgCalcium
3.4mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-carb
gluten-free
Instructions
1
Prep
Mince the garlic, dice the tomato, and chop the parsley on a cutting board.
2
Simmer
Warm the cooked fava beans with 2 tablespoons water in a small saucepan over medium heat for 5 minutes, stirring occasionally, until soft enough to mash.
3
Mash
Add the minced garlic, cumin, salt, lemon juice and 1 tablespoon olive oil off the heat, then crush with a fork until mostly smooth with some bean texture remaining.
4
Build
Spread the mashed fava beans onto a small plate, drizzle with the remaining 1/2 tablespoon olive oil, and scatter the tomato, parsley and sumac over the top. Warm the tortilla in a dry skillet over medium heat for 20 seconds per side until pliable, cut into wedges and arrange beside the dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cooked fava beans
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp sumac
- 4 tbsp4 tbsp tomato
- 22 small rice-flour tortilla (for serving)
