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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
- 1 cup fresh shelled fava beans
- 1 cup English peas (fresh or frozen)
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 teaspoon cumin
- 1/2 teaspoon sumac
- 4 tablespoons olive oil
- 2 teaspoons freshly chopped mint
- Salt and pepper to taste
- 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.
- Remove from heat and transfer the beans and peas to a food processor.
- 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.
- Stir in the mint and salt and pepper, and dust with a little additional sumac if you like.
- Serve with pita bread, tortilla chips, or toasted baguette slices.
- Keeps refrigerated in an air-tight container for up to two days.