Fresh Fava Bean Dip
Prep time
Cook time
Total time
This fresh and lively dip comes together in a snap, and combines slightly bitter fresh favas with bright dill, Greek yogurt and loads of sharp garlic to wake your tastebuds up from their winter rut.
Recipe type: Appetiser
Cuisine: Middle Eastern
Serves: 4
  • 1½ cups shelled fresh fava beans
  • 3 cloves garlic
  • 3 tbsp Greek-style yogurt
  • Juice of half a lemon
  • 2 tbsp olive oil
  • ¼ cup chopped fresh dill
  • Salt and pepper
  1. In a large pot of boiling salted water, blanch the favas for about 5 minutes, or until bright green and tender. Drain, then plunge into an ice water bath to stop the cooking process.
  2. Once the favas are cool enough to handle, carefully peel off and discard the tough, leathery skins around the beans.
  3. Using a food processor, finely chop the garlic. Add the blanched favas, yogurt, lemon juice and olive oil, and process until you have a smooth puree. It will probably seem a bit runny, but don't panic - the dip will thicken up as it stands.
  4. Add dill and pulse until dill is finely chopped and mixed throughout. Season to taste with salt and pepper.
  5. To serve, spoon the dip into a pretty bowl, drizzle with a little good-quality olive oil, and bring to the table with a pile of toasted pita wedges for dipping (or, if you're feeling ambitious, shards of homebaked lavash).
Recipe by Crumb: A Food Blog at