Follow these steps for perfect results
fava beans
unshelled
parsley
minced fresh
capers
jalapeno pepper
chopped
extravirgin olive oil
lemon juice
fresh
salt
black peppercorns
freshly ground
garlic cloves
chopped
Remove fava beans from pods and discard the pods.
Cook beans in boiling water for 1 minute.
Remove beans with a slotted spoon and plunge into ice water.
Drain the beans.
Remove the tough outer skins from the beans and discard them.
Place the skinned beans in a medium saucepan and cover with water.
Bring the water to a boil.
Cover the saucepan, reduce heat, and simmer for 20 minutes or until the beans are tender.
Drain the beans and rinse with cold water.
Drain again.
Place the cooked beans and remaining ingredients (parsley, capers, jalapeno, olive oil, lemon juice, salt, pepper, garlic) in a food processor.
Process until smooth.
Expert advice for the best results
For a smoother dip, remove the inner skins of the fava beans after cooking.
Adjust the amount of jalapeno pepper to your spice preference.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl with a drizzle of olive oil and a sprinkle of parsley.
Serve with pita bread, crackers, or raw vegetables.
Enjoy as part of a mezze platter.
A crisp white wine complements the flavors of the dip.
A light lager is a refreshing choice.
Discover the story behind this recipe
A traditional Maltese dish often served as part of a mezze.
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