Fava Bean Dip with Goat Cheese and Garlic

AppetizerDipVegetarianFava Bean

Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.

Photography Credit: Elise Bauer

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin.

Are they worth the effort? You tell me! Fresh favas, or broad beans, are only available for a short time in spring, so it’s not an effort that you have to, or get to, make that often.

Fava Beans

I kind of like the meditative aspects of plopping out the beans from their pods like mini-green-bean rocket ships. Cooked in salty water, they taste a lot like edamame, and can be just as deliciously addictive.

Here is a recipe for a simple fava bean dip with garlic and goat cheese. It’s terrific with jicama, and cucumber slices.

Fava Beans

The cool crunchiness of the jicama or cucumber works well with the creamy beany-ness (for lack of a better word) of the dip.

Fava Bean Dip with Goat Cheese and Garlic Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes about 2 cups

We are using green garlic in this recipe which is a mild fresh garlic available in spring. If you can't find it, you can use a smaller amount of chopped garlic cloves.


  • 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
  • 1 Tbsp salt
  • 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
  • Olive oil
  • 1 teaspoon lemon zest
  • 2 Tbsp lemon juice
  • 1/4 cup or more water
  • 5 ounces goat cheese
  • Kosher salt and freshly ground pepper


1 Remove the outer shell of the fava beans: Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps.

Keep squeezing, pinching and snapping, until you've de-beaned all the pods.

2 Boil the beans in salted water: Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color.

3 Remove the beans' outer peels: When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.

4 Sauté the garlic: In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.

5 Purée shelled beans with garlic, zest, lemon juice, water, olive oil: Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth.

Stream in a tablespoon or two more of olive oil while puréeing.

6 Stir in goat cheese: Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.

Serve with sliced cucumbers or jicama.

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Working with fresh fava beans - a great tutorial from Hank Shaw

Edamame Avocado Dip here on Simply Recipes

Grilled fava beans from The Food Section

Fava bean and dill crostini by Susan the Food Blogga

More fava bean recipes at Food Blog Search

Fava Bean Dip

Showing 4 of 11 Comments / Reviews

  • Kris

    We chose this recipe as our first taste of fava beans. We chose itbecause we are big fans of the other ingredients. It was really good. My one complaint is that it will give you no idea what fava beans actually taste like. They have such a delicate flavor that there is no way to tell what they will taste like when you combine them with goat cheese, garlic, and lemon. All you can taste is goat cheese, garlic, and lemon. You might as well skip the fava beans altogether.

  • Hank

    Oooh! Nice idea to combine with the goat cheese. Makes it much richer, and perfect as a bruschetta topping or ravioli filling. Thanks a heap for the shout-out on shuckin’ favas, too.

    Hi Hank, the credit goes to our mutual friend Ashley who gave me the idea for the goat cheese. I really loved it with the jicama, just a perfect combo. ~Elise

  • Shannon

    I have to agree with Jonathan about the filling for ravioli! I think this would make a delicious ravioli dinner! I have never cooked with Fava beans, but I am sure looking forward to trying it! This recipe looks absolutely divine and delicious! Thanks for sharing it!

  • Marc @ NoRecipes

    This looks great. I just made some nettle pasta with fava beans tonight and while they are a bit of a chore to shell, I love the way they taste. Texture of edamame, flavor and sweetness of a pea. Yum!

  • J-Ha

    I made this for a BBQ today — it was delish and quite addictive! Served it with cucumber, jicama, and whole wheat crackers. What struck me even more about this recipe is how much fun it was to make. I’d never done anything with favas before and it was a new adventure for my Sunday morning. Thank you for always providing such clear and relevant recipes!

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