Moroccan Fava Bean and Cumin Dip
Serving Size / Yield
- 2 C. fresh or frozen fava beans
- 2 cloves garlic, roughly chopped
- 1/2 tsp. ground cumin
- 2 Tbs. freshly squeezed lemon juice
- 1/2 tsp. sea salt
- 1/4 C. olive oil
- 1 Tbs. fresh parsley leaves, chopped
Bring a large saucepan of lightly salted water to a boil. Add fava beans and cook for about 5 minutes or until tender. Rinse under cold water and drain well.
Peel fava beans, discard the tough skins and put them in a food processor. Add the garlic, cumin and lemon juice. Process until well combined but slightly chunky. Season well with salt and stir in the oil. Transfer to a serving bowl and sprinkle with parsley. Serve with toasted flat breads.