Laura The Gastronaut > Recipes > Dips > Fava Bean Dip
Fava Bean Dip
October 10, 2021 | Jump to Recipe
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If you're a fan of hummus, you'll love this fava bean dip! It's garlicky, creamy, and so delicious. It's hard not to eat the whole bowl!
31 DAYS OF HALLOWEEN
This fava bean dip is a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!
GARLICKY, CREAMY, & DELICIOUS
If you are a hummus fan, you'll also be a fava bean dip fan. This dip is so creamy because it's made with a generous amount tahini and olive oil. The added lemon juice, cumin, salt, and garlic give this dip so much flavor. Eat this dip spread on a sandwich, with crusty bread, or crackers. I also wouldn't judge you if you eat it right out of the bowl with a spoon. Yeah, it's that good.
If you have seen The Silence of the Lambs, you probably remember the scene when Clarice goes to see Dr. Hannibal Lecter at the beginning of the movie. During their conversation, Hannibal says, "A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti." That's why for Day 10 of my 31 Days of Halloween, we are feasting on some fava beans and a nice chianti (minus the liver).
FAVA BEAN DIP INGREDIENTS
• Dried Fava Beans: Since fresh fava beans are difficult to find around here, I used dried fava beans. If you can find peeled dried fava beans, that's the way to go and will save you a lot of time. Fava Beans are also called Broad Beans.
• Tahini: Tahini is a sesame seed paste. This is a key ingredient for this dip and will make it so tasty and creamy.
• Olive Oil: Along with the tahini, olive oil will also make this dip extra creamy. The higher quality olive oil you use here, the better tasting the dip.
• Lemon Juice: I love the citrusy taste in this dip. Use freshly squeezed lemon juice for the best flavor.
• Garlic: Of course, we gotta have some garlic to make the perfect dip. You can adjust the amount of garlic to your taste.
• Ground Cumin: Cumin is my favorite spice, and it makes this dip extra yummy.
• Kosher Salt: Lastly, add a little bit of salt to reallly enhance all the incredible flavors in this dip!
HOW TO MAKE FAVA BEAN DIP
The first step is soaking the beans. Soak 6 ounces of dried fava beans in 4 cups of water overnight or for 8 hours. After soaking, drain the water. Peel the beans. Put the peeled fava beans in 4 cups of new water with 1/2 Tablespoon of kosher salt in a large saucepan. Cook over high heat until boiling then reduce heat so it continues to simmer. It will take 25 to 45 minutes for the beans to cook. After 20 minutes, check the beans every 5 minutes to check the doneness of the beans. You want them to be tender but not mushy. Drain.
In a food processor, combine cooked fava beans, 1/3 cup tahini, 1/4 cup olive oil, 1/4 cup lemon juice, 2 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Pulse for 30-60 seconds until well combined. If the dip is too thick, you can add water a tablespoon at a time until desired consistency.
Transfer dip to a serving bowl. Drizzle with olive oil and sprinkle with sumac, if desired. Serve with pita chips or crusty bread.
WHAT TO SERVE WITH FAVA BEAN DIP
• Chianti Wine; If you want to stay with a Silence of the Lambs theme, it's a must to pour a glass of nice chianti!
• Pita Chips and/or Crusty Bread; This dip is amazing dipped in some crusty bread!
FAVA BEAN DIP QUESTIONS AND INFORMATION
What are fava beans? Fava beans are also known as broad beans or faba beans. Their scientific name is Vicia faba. It's in the pea and bean family Fabaceae. Fava beans are a popular addition to salads, soups, and sauces and are sometimes eaten raw if fresh. They grow in green pods and harvested in the spring. The fresh beans are big, flat and bright green in color. The skins are usually peeled from the fava beans since it is pretty tough. If you can find dried fava beans that are already peeled, definitely take advantage of them as it can take a good amount of time to peel all of them! The quantities listed in this recipe are suggestions. Just like many people have opinions about hummus ingredient quantities, they are likely to have opinions on how much tahini, garlic, olive oil, lemon juice, and seasonings to add to this fava bean dip as well. That's why I always suggest tasting as you go. The quantities listed in this recipe work the best for me, but you may like more tahini or more lemon juice. Or maybe you want to leave the garlic completely out and double the amount of cumin. It's up to you. Listen to your taste buds.
For this recipe:
Fava Bean Dip
By Laura Bullock | Laura The Gastronaut
Prep Time: 5 minutes | Cook Time: 25 minutes | Resting Time: 8 hours | Total Time: 8 hours 30 minutes
Yield: 4 servings
For the Beans:
• 6 ounces (150 grams) dried fava beans • 1/2 Tablespoon kosher salt
For the Dip:
1. Soak the fava beans: In a large pot or bowl, cover dried fava beans with 4 cups of water. Let soak overnight or for 8 hours. Drain. 2. Cook the fava beans: Peel the fava beans. Combine soaked, peeled beans with 4 cups of water and salt in a large pot. Cook over high heat until boiling then reduce heat to maintain a simmer. Cook for 25-45 minutes. After 20 minutes, check the beans every 5 minutes for doneness. You want the beans to be tender but not mushy. Drain. 3. Make dip: In a food processor, combine cooked beans, tahini, olive oil, lemon juice, garlic cloves, cumin, and salt. Pulse for 30-60 seconds until well combined. Taste dip and add more tahini, olive oil, lemon juice, garlic, or seasonings if desired. 4. Transfer to a serving bowl. Drizzle with extra olive oil and sprinkle with sumac. Serve with pita or crusty bread.
DID YOU MAKE THIS RECIPE?
Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
Category: Appetizers & Snacks, Sides & Dips, Vegetarian Cuisine: American
Keywords: fava beans, Halloween Recipe, Silence of the Lambs Recipe, fava bean dip, broad beans
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October 10, 2021 by Laura Bullock