Middle Eastern · Lunch
Crushed Fava Bean Dip
A creamy Levantine mezze of simmered fava beans crushed with olive oil, lemon juice, garlic and cumin, finished with a scatter of parsley and a drizzle of oil. Served with warm pita for scooping, it carries a soft, earthy bean flavour brightened by acid and garlic.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
354Calories
13.9gProtein
21.1gFat
31.2gCarbs
3.8gSugar
11.5gFiber
465mgSodium
0mgChol
3.1gSat Fat
580mgPotassium
95mgCalcium
3.6mgIron
0mcgVitamin B12
9mgVitamin C
vegan
vegetarian
high-fiber
low-carb
low-calorie
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Drain the cooked fava beans in a sieve and rinse briefly under cold water, then set aside to drain fully.
2
Simmer
Warm the fava beans with the water in a small saucepan over medium heat for 3 to 4 minutes until they soften and mash easily.
3
Build
Mash the warm beans with a fork until mostly smooth with a few soft lumps. Mince the garlic and stir it in with lemon juice, tahini, cumin, salt and pepper, working the tahini through fully until the dip loosens and turns pale and creamy.
4
Plate
Drizzle the olive oil over the dip in a shallow bowl, scatter the parsley on top, and serve alongside the warmed pita half for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g fava beans, cooked
- 30ml30ml olive oil, plus extra to finish
- 2 clove2 clove garlic
- 30ml30ml lemon juice
- 1/2 tsp1/2 tsp ground cumin
- 30g30g tahini
- 60ml60ml water
- 2 tsp2 tsp parsley
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 11 pita bread, warmed, to serve
