Make Ahead

Faux Fava Spread

March 15, 2011
3 Ratings
  • Serves 6 to 8
Author Notes

Some days I think I must be the laziest cook in the world. I love fava beans, but they take so much work I use pre-shelled fresh edamame beans as a substitute. Because this creamy spread can be made so quickly it's become my go-to spring appetizer with flatbread crackers or crostini. This year we harvested 40 pounds of olives from our tree in the front of our house and took them to the community press to make olive oil. It was back-breaking work and I gave most of our tiny yield away so I've been hiding the rest from my husband. When he wasn't looking, I drizzled it over the top and it added a little bite of peppery flavor. —Lori Lyn Narlock

What You'll Need
  • 2 cups salted water
  • 1 cup shelled fresh edamame beans
  • 1 cup fresh ricotta
  • 1 clove garlic, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  1. Bring the salted water to a boil in a small saucepan. Add the edamame and cook for 5 minutes. Drain and set aside to cool.
  2. While the edamame are cooling, put the ricotta and garlic in the in the bowl of a small food processor. Add the edamame and process until smooth. With the motor running, slowly add the olive oil and then the lemon juice. Add the salt and pepper and pulse to combine.
  3. Serve with crackers or toasted French bread.
  4. Serving options: Toss with orecchiete pasta or spread on pita bread and top with sliced cucumbers, tomatoes and red onion.

See what other Food52ers are saying.

  • Midge
  • Angela @ the well-worn apron
    Angela @ the well-worn apron
  • hardlikearmour
  • Lori Lyn Narlock
    Lori Lyn Narlock

7 Reviews

friendlyoaks May 31, 2011
I had dinner on Friday night with a vegetarian family and brought this spread as a starter. Absolutely yum. Everyone asked for the recipe.
Lori L. May 31, 2011
Thanks, Friendly Oaks! I'm so glad you liked it. Considering how much time I spend in the kitchen, it's always nerve wracking to think about other people cooking the foods I love.
Midge May 9, 2011
What a great idea.
Lori L. May 10, 2011
Thanks, Midge. I guess I should have added somewhere that it can also be made with real fava beans. Right now, our farmers' market is filled with them and they are so delicious as a spread or in a simple vinaigrette.
Angela @. March 17, 2011
I'm with you on the favas. Thanks for the edamame substitute suggestion, don't know why I never thought of it.
Lori L. March 18, 2011
I buy fresh edamame at Trader Joe's. They are great. I will admit, I do still buy fresh fava when our farmers' market opens, in sparring amounts, for salads and a couple of pasta dishes, but this spread/dip is so flavorful with the edamame, why bother.
hardlikearmour March 15, 2011
Yum! Love the pita sandwich idea, too.