SERVES 4 TO 6
- ¾ teaspoon kosher salt, plus more for the pot
- 4 pounds fresh fava beans (3 to 3½ cups), shelled
- ½ cup sesame seeds, lightly toasted
- ¼ cup freshly squeezed lemon juice
- 1 garlic clove, crushed and peeled
- ⅔ cup extra-virgin olive oil
- Flatbread or bread sticks, for serving
Bring a large pot of salted water to a boil. Add the shelled favas, and blanch until bright green and tender, about 5 to 7 minutes, depending on their size. Cool in a bowl of ice water. Peel off the skins and discard. You should have about 2 cups peeled favas.
In a food processor, combine the favas, sesame seeds (reserving 1 tablespoon for garnish), lemon juice, garlic, and salt. With the machine running, add the olive oil in a stream to make a thick, chunky paste. With the machine still running, add warm water, a few tablespoons at a time (up to ⅓ cup), to thin the dip to your liking. It should be about the consistency of hummus.
Transfer the dip to a serving bowl. Garnish with remaining sesame seeds, and serve with flatbread or bread sticks for dipping