Bright green and silky smooth, this recipe, yet another offshoot of hummus, was created by Lydia Shire and Susan Regis, two of Boston’s most inspired and brilliant chefs.
Makes about 1 cup.
1 cup shelled fresh fava beans
4 garlic cloves, chopped
¼ cup olive oil
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh basil leaves
2 thin slices lemon for garnish
1. Place a large bowl of ice water on the counter. Bring a medium-size saucepan of water to boil over high heat. Add the beans and cook until they turn bright green, about 2 minutes. Drain, then transfer to the ice bath for 1 minute and drain again. Peel the beans by pinching the end of each one; it will easily slip out.
2. Place the beans and garlic in a food processor fitted with a steel blade and process until smooth. With the machine running, gradually add the olive oil, lemon juice, salt, and pepper through the feed tube and process until well incorporated. Stir in the basil by hand.
3. Transfer to a serving bowl and serve immediately, garnished with the lemon slices, or cover and refrigerate for up to 2 days.
Serve with warmed pita triangles or pita chips.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)