Fava Bean and Goat Cheese Dip with Radishes
Here's an easy way for fava bean fans to enjoy the ingredient during its short peak season, March to May. At other times, shelled edamame are a worthy stand-in. Radishes make good, crunchy dippers for either version.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Martha Stewart Living, April 2011
- Coarse salt and freshly ground pepper
- 2 pounds fava beans, shelled
- 1/2 cup soft goat cheese (4 ounces)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 tablespoon water, plus more if needed
- 1 bunch radishes, halved if large
Prepare an ice-water bath. Bring a saucepan of salted water to a boil. Cook fava beans until tender, 1 to 2 minutes. Drain, and transfer to ice-water bath. Let cool. Drain, and peel beans.
Pulse beans, goat cheese, oil, tarragon, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until just combined but still chunky, about 6 or 7 times. Stir in water. Add an additional tablespoon water if mixture is too thick. Transfer to a bowl. Refrigerate until ready to serve.
Sprinkle with pepper just before serving. Serve with radishes.