Fava Bean Dip

5 from 2 votes

Smooth fava bean dip, an Egyptian dip made with dried fava beans, cumin, and garlic.

Prep Time1 45

Cook Time45

Additional Time12

Total Time14 30

Course: Dips, Sauces and Dressings

Cuisine: Egyptian

Diet: Vegan

Servings: -8

Calories: 112kcal

Author: Adina

Soak beans: Place the washed beans into a large bowl. Cover with plenty of water, they will swell a lot. Add the baking powder, stir and soak overnight.
Peel fava beans: Drain and peel the beans, discard the peel and any beans that have wormholes in them.
Cook beans: Place the peeled beans into a large pot and cover them with plenty of water. Bring to a boil, turn the heat down and simmer for 30 to 45 minutes. Start checking after 30 minutes already, the fava beans should be tender but not mushy. If they are not done yet, keep checking every 5 minutes.
Reserve some cooking water: Drain the beans and reserve some cooking water. If you use already cooked beans, you can use plain water for the dip.
Saute: Chop the onion very finely. Heat 1 tablespoon olive oil and cook the onion for about 3-5 minutes until soft. Stir often. Add the grated garlic cloves and the cumin seeds and cook, stirring constantly, for another minute.
Combine: Place the cooked fava beans into a food processor. Add the onion mixture, about ¾ of the reserved cooking water, lemon juice, olive oil, and some salt and pepper.
Process until very smooth, stopping the food processor a few times in between and scraping its walls properly. Adjust the consistency with some of the remaining water, if necessary. Add more salt, pepper, and lemon juice to taste.

You will have about about 2 ½ cups/ 450 g/ 1 lb cooked fava beans