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Fava Bean and Goat Cheese Dip with Radishes

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    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.
    Martha Stewart Living, April 2011
    • Prep Time 20 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. Sprinkle with pepper just before serving. Serve with radishes.

    Recipe Reviews

    • snippetsofthyme
      7 May, 2011

      Delicious! Beautiful! I made this as an appetizer the other day. I write a blog called "Snippets of Thyme" (rileymadel.blogspot.com) and I wrote a feature article about your spread. The colors are soft but with the pop of red in the radishes it all comes together for spring.

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