Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, June 20, 2007

Fava Bean Dip

Jyoti's Tasty Tip:                                                                                                                         click on photo to enlarge

Customers come to me for suggestions on preparing certain dishs or recipes of any kind. Interestingly enough for the last few weeks and months, I have received a lot of requests for recipes with fava beans.

Occasionally, I've used this bean, but not often enough for people to be very familiar with it. The reason is the tedious effort that's required to peel the beans one by one. As everybody knows the skin of this bean is tough. But anyway, the labor and time spent peeling this bean is well rewarded considering the taste and the nutritional content it gives to us.

It continues to be a prime source of protein in some parts of the world and is considered by some to be the tastiest bean. Fava beans, or broad beans, have some health benefits. Fava beans contain naturally occurring L-dopa, a precursor to the neurotransmitter dopamine which is also found in a drug used to treat Parkinson's disease.*  Play around with this recipe. Feel free to use your creativity based on your own taste. Joyful eating!

Remember, it's all about the taste!   Chef Jyoti                                                                            

 

Makes 6 servings

 

Ingredients:

2 cups fava beans, rinsed
1/3 cup organic extra-virgin olive oil
1/4 cup organic lemon juice
6 cloves organic garlic, minced
2 teaspoons cumin powder
1 tablespoon dried mint
1 teaspoon sea salt and black pepper or to taste
2 tablespoons organic parsley, finely chopped

Directions:

  1. Cover fava beans with water and let it soak overnight. Change water and cover with fresh water; boil in a soup pot and reduce heat to a simmer until soft, about an hour. Drain, transfer to a bowl and let it cool down. Remove skins and set aside.

  2. In a food processor, combine all except parsley. Taste and adjust seasonings.

  3. Transfer to a bowl and stir in parsley. Serve with toasted crostini, warm pita bread sliced into triangles, or tortilla chips.

 

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery