Monday, July 18, 2011

Fresh Fava Bean Dip with Rosemary

Or you could call this a fava bean hummus, as my friend Pete did. Some friends I hadn't seen for a while stopped by the other night, and luckily I had a little bit of this on hand to offer up. I had almost eaten the whole thing for dinner it was so good. But I reigned myself in, even though it was creamy and fresh tasting and an irresistible color. Later on, we were all sitting at our outdoor table, the sun was going down in a magenta blur behind the trees, and the baby was asleep. Perfect timing for a few beers and a light snack with some old friends.

We had all lived together back in the New Paltz college years. It was a very communal time, in which an old house up on a hill on Springtown Road was one of the backdrops for lots of time frittering. Ah, those sweet days of wasting your college education! Long hikes in the mountains and late nights in town. People hanging around playing guitars. Maybe some occasional studying, but a good deal of reading. I lived in a shack (that's what we called it) that had no plumbing. I thought it was a good deal, and it would be very poetic and rustic at the same time. I might have had a little "beat generation" thing going on back then. Thankfully, my friends' house was right next door, and they availed me the use of their bourgeoise indoor plumbing.

Now, we all have families, and jobs, and houses to take care of. And now, we're eating things like fava bean dip and drinking Lagunitas beer. But it was a good life then, actually, as it's a good one now. I think someone might have had a can of Rolling Rock, though, just to keep it real.

Fresh Fava Bean Dip with Rosemary

1. Round up one pound of fresh fava beans. Remove the beans from their soft, cozy pod. I always think I want to curl up in there. No wonder favas are so velvety. They sleep well.

2. Drop them in boiling water for 3 to 4 minutes.

3. Drain and when cooled a little, slip their heavy jackets off to reveal the stunningly emerald beans inside.

4. Put all your beans into a food processor and start it up, while pouring olive oil  slowly in. Add the juice of a medium lemon. Some salt and pepper. Then add stalk of sticky rosemary, needles pulled off the stem and one or two cloves of garlic.

5. No measurements. Make sure it looks dippy, and thick. Taste it to see if it needs anything. Put it in a bowl, serve with pita chopped into eighths. Enjoy with some old pals.


  1. I love, love, love favas. If I could keep the critters off of bean plants, I would definitely grow some of these: I never see them at markets near me. :(

    This sounds divine (look at that color!) as does your lazy evening with old friends. Sounds much like my college years - except we would have to break out the Matt's beer balls. Or Piels. Some things are best left in the past. ;)

  2. This looks amazing. Hopefully my beans will do something for us soon. It's amazing the places we were willing to live in when we were younger.

  3. Gorgeous dip. I think it would have gone well with the 6 of Lagunitas Pils we bought yesterday. I haven't kept it real with Rolling Rock in a long time. Memories...

  4. the dip looks gorgeous! do you grow favas? i tried but not so lucky with them. jealz if you do - 'cause i love favas!

  5. Kaela - We had Piels around, too, but I didn't think people would know what I was talking about. Ha! And I should mention that the favas are from California, sadly. I don't see them around here either. I've got to look into the growing possibilities...

    Adventures - I know, right? I am just picking my green and yellow beans. So glad!

    Denise - I'll bet any Lagunitas would do! It's amazing how the memories pile up. I am always fascinated that I have so many. I guess I'm getting older...

    Tigress - I don't! I have a feeling if you didn't do good, I probably won't either. But it might be worth a shot next year...

  6. Hey! I went to SUNY Plattsburgh but live in madison now. Your words make me miss those college years even though I have great produce in the garden and homebrew on tap in my house. ;-)

  7. Julia, This looks so bright and delicious. It can be made of any fresh bean at all. Fresh edamame, green chickpeas (which are magical), young mung. I do love beans, but really, they all work. Ken

  8. "Remove the beans from their soft, cozy pod. I always think I want to curl up in there. No wonder favas are so velvety. They sleep well."

    This phrase just entered my mental warehouse, never to find it's way back out. Do I have to admit I don't think I've ever had a fresh fava? If ever I needed a push to road-trip it far west...

  9. Julia, so funny about curling up in the fava pods:) They do look cozy, don't they?
    Your dip looks delish. I am inspired to get shucking.

  10. mmmm, that looks amazing! Gotta get me some favas.

  11. leedav - Homebrew on tap! On tap?? That is seriously on the list!

    Ken - Green chickpeas?? How does one procure this delicacy? You must grow them, yes?

    Rebecca - You would love them, but it's not surprising that you've never had them. Blink and they're gone. And of course, they're probably not grown near you!

    Erin - Seriously, I would sleep in a fava bean pod sleeping bag!

    Eve - I wish I could grow them...