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Prep time
10 minutes
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Cook time
5 minutes
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Serves
2 to 4
Test Kitchen Notes
Fresh fava beans star in this vibrant dip that’s ideal for summer gatherings—just add crunchy vegetables, crusty bread, or whatever else you love for dipping. To use the fava beans, you’ll need to remove the fibrous outer shell, blanch the beans, and once they’ve cooled fully, pop ‘em out of their inner shells. This dish features three forms of lemon (zest, freshly squeezed juice, and preserved lemon), making it extra zippy and bright. Finish with a generous drizzle of olive oil and a pinch of red pepper flakes, then pop on your favorite Sonos Radio station to finish setting the mood.
This recipe is shared in partnership with Sonos as part of Groove With The Seasons, a video series that showcases experts creating memorable hosting moments with the help of Sonos speakers. —The Editors
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Creamy Fava Bean & Avocado Dip From Pierce Abernathy
Ingredients
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1/2 pound
fresh fava beans (shelled, blanched, and skins removed)
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1
avocado (halved, pitted, and scooped out of skin)
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2
cloves garlic, minced
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2 teaspoons
preserved lemon, chopped
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1 teaspoon
lemon zest
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1 teaspoon
freshly squeezed lemon juice
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2 tablespoons
olive oil
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1/4 cup
fresh mint
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1/2 teaspoon
red pepper flakes
Directions
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Bring a large pot of water to boil. Once water is boiling, add fava beans and blanch for 3 to 5 minutes or until beans are fork-tender. Using a slotted spoon, immediately transfer to an ice bath to cool for 1 to 2 minutes, then drain.
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Remove tough outer skins from fava beans and place all but 1/4 cup of blanched beans into the food processor along with avocado, garlic, preserved lemon, lemon zest, and lemon juice. Process until smooth.
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Garnish with remaining fava beans, olive oil, fresh mint, and red pepper flakes.
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