Fava Bean Dip
Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.
- Yield: Makes 2 cups
Photography: Bobbi Lin
Source: Martha Stewart's Cooking School, Episode 510
- 4 cups shelled fresh or frozen fava beans
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
- 1 teaspoon ground cumin
- 1/2 cup packed cilantro leaves, plus more for garnish
- Juice of 1 lime
- Fresh mint leaves, for garnish
- Assorted raw vegetables or flatbread, for serving
Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.