Author Notes
Fava beans and English peas are two of my favorite vegetables to find at the market in spring; they are so green and fresh, exactly what tastes good to me after a long winter. —Carla Hall
Ingredients
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1 cup
fresh shelled fava beans
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1 cup
English peas (fresh or frozen)
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1
garlic clove
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2 tablespoons
fresh lemon juice
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1 teaspoon
fresh lemon zest
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1/2 teaspoon
cumin
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1/2 teaspoon
sumac
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4 tablespoons
olive oil
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2 teaspoons
freshly chopped mint
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Salt and pepper to taste
Directions
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Place the fava beans in a small saucepan and cover with water. Simmer over medium-low heat for about 10 minutes or until the beans are tender, adding the peas about halfway through the cooking time.
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Remove from heat and transfer the beans and peas to a food processor.
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Add the garlic clove, lemon juice and zest, cumin, and sumac, and pulse until the beans and peas are finely chopped. Add the olive oil in a stream while the processor is running until the mixture comes together in a slightly smooth paste (I like to still be a little chunky texture), and you can add more or less olive oil depending on the texture you like.
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Stir in the mint and salt and pepper, and dust with a little additional sumac if you like.
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Serve with pita bread, tortilla chips, or toasted baguette slices.
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Keeps refrigerated in an air-tight container for up to two days.
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