Fava Bean with Lemon Dip

Bright green and silky smooth, this recipe, yet another offshoot of humus, was created by Boston chefs Lydia Shire and Susan Regis. I wrote about them for the now-defunct magazine Mode when they were chef/owners at the now-defunct restaurant Biba.

Fava Bean with Lemon Dip
Prep time: 
Total time: 
Serves: 1 cup
  • 1 cup fresh fava beans, shelled
  • 4 garlic cloves, chopped
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon black pepper
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh basil leaves
  • 2 thin slices lemon
  1. Place a large bowl of water on the counter. Bring a large pot of water to a boil over high heat. Add the beans and cook until they turn bright green, about 2 minutes. Transfer to the ice bath for 1 minute, drain and set aside.
  2. Place the beans and garlic in the bowl of a food processor fitted with a steel blade and puree. While the machine is running, gradually add the oil, lemon juice, salt and pepper. Add the basil by hand.
  3. Transfer to a serving bowl, cover and refrigerate up to 2 days or serve immediately garnished with the lemon.