SERVES 4 TO 6

Notes

Ingredients

  • 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
Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

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Directions

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

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now