Fava Bean And Goat Cheese Dip With Radishes Recipes

FAVA BEAN AND GOAT CHEESE DIP WITH RADISHES

Fava Bean and Goat Cheese Dip with Radishes image

Here's an easy way for fava bean fans to enjoy the ingredient during its short peak season, March to May. At other times, shelled edamame are a worthy stand-in. Radishes make good, crunchy dippers for either version.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

Ingredients

Coarse salt and freshly ground pepper
2 pounds fava beans, shelled
1/2 cup soft goat cheese (4 ounces)
3 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon water, plus more if needed
1 bunch radishes, halved if large

Steps:

Prepare an ice-water bath. Bring a saucepan of salted water to a boil. Cook fava beans until tender, 1 to 2 minutes. Drain, and transfer to ice-water bath. Let cool. Drain, and peel beans.
Pulse beans, goat cheese, oil, tarragon, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until just combined but still chunky, about 6 or 7 times. Stir in water. Add an additional tablespoon water if mixture is too thick. Transfer to a bowl. Refrigerate until ready to serve.
Sprinkle with pepper just before serving. Serve with radishes.

FAVA BEAN DIP

Fava Bean Dip image

Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 10

Ingredients

4 cups shelled fresh or frozen fava beans
1/2 cup extra-virgin olive oil, plus more for drizzling
1 small onion, diced
2 cloves garlic, minced
1/2 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
1 teaspoon ground cumin
1/2 cup packed cilantro leaves, plus more for garnish
Juice of 1 lime
Fresh mint leaves, for garnish
Assorted raw vegetables or flatbread, for serving

Steps:

Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.

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