📝 About This Recipe
This velvety dip, inspired by traditional Greek 'Fava' and Middle Eastern 'Bissara', celebrates the earthy sweetness of broad beans. Enhanced with zesty lemon, aromatic garlic, and fresh mint, it offers a refreshing and nutrient-dense alternative to standard hummus. Its striking emerald hue and silky texture make it a sophisticated centerpiece for any plant-based mezze platter.
🥗 Ingredients
The Bean Base
- 500 grams Broad beans (frozen or fresh, shelled from the pod)
- 1 teaspoon Sea salt (for the boiling water)
Aromatics and Emulsion
- 1/4 cup Extra virgin olive oil (high quality cold-pressed)
- 2 pieces Garlic cloves (minced or grated)
- 1 tablespoon Tahini (well-stirred)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 cup Fresh mint leaves (tightly packed)
- 1/2 teaspoon Ground cumin (toasted if possible)
For Garnish
- 2 tablespoons Toasted pine nuts (lightly browned)
- 1/2 teaspoon Red chili flakes (for a hint of heat)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 pinch Flaky sea salt (to finish)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil and add a teaspoon of sea salt.
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2
Add the broad beans to the boiling water and cook for 3-5 minutes until they are tender but still retain their bright green color.
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3
Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process and preserve the color.
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4
Once cooled, remove the outer pale skins by gently pinching each bean to pop out the bright green inner kernel; discard the tough skins.
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5
In a food processor, combine the double-shelled beans, minced garlic, ground cumin, and tahini.
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6
Pulse the mixture 5-8 times until the beans are broken down into a coarse, thick paste.
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7
With the motor running on low, slowly stream in the extra virgin olive oil until the mixture begins to emulsify and soften.
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8
Add the lemon juice, lemon zest, and fresh mint leaves to the processor.
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9
Process for another 30-60 seconds until the dip is smooth, or leave it slightly textured if you prefer a rustic feel.
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10
If the dip is too thick, add 1 tablespoon of cold water at a time until your desired consistency is reached.
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11
Taste the dip and season with additional sea salt or lemon juice to balance the acidity and saltiness.
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12
Transfer the mixture to a shallow serving bowl and use the back of a spoon to create deep decorative swirls on the surface.
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13
Top with toasted pine nuts, red chili flakes, and chopped parsley for a professional finish.
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14
Drizzle with one final tablespoon of olive oil and serve immediately at room temperature.
💡 Chef's Tips
Double-shelling the beans is the most important step for a vibrant green color and a smooth, non-bitter texture. Use high-quality olive oil as its flavor is prominent; a peppery oil pairs beautifully with the mint. If using dried broad beans, soak them overnight and simmer for 45-60 minutes until soft before peeling. To make ahead, store in an airtight container with a thin layer of olive oil on top to prevent oxidation. For a nut-free version, replace the pine nuts with toasted sunflower seeds or pumpkin seeds.
🍽️ Serving Suggestions
Serve with warm, charred pita bread or thick slices of toasted sourdough. Pair with a crisp, chilled dry white wine like a Sauvignon Blanc or an Assyrtiko. Use as a vibrant base for roasted root vegetables or grilled lamb skewers. Serve alongside a bowl of Kalamata olives and fresh radishes for a complete appetizer spread. Spread leftovers onto a sandwich or wrap with grilled halloumi and arugula.