Food & Cooking Recipes Appetizers Fava Bean and Goat Cheese Dip with Radishes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 25 mins Servings: 4 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. Ingredients Coarse salt and freshly ground pepper 2 pounds fava beans, shelled ½ 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 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. Print