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.

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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 tablespoon salt
  • 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons 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

Fava Bean Dip

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

11 Comments / Reviews

No ImageFava Bean Dip with Goat Cheese and Garlic

Did you make it? Rate it!

  1. 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.

  2. Aurora

    Used this as a spread in a lasagna with smoked halibut, gluten-free pasta, white pepper and more goat cheese. The fava beans completed the dish beautifully! Thanks for the great idea, Shan’s idea sound wonderful too.

  3. Shan

    I started making this recipe with baby limas and edamame. I think the texture is just right and I do not have to spend all morning shucking beans. I may try it with my cute little sweet peas I have growing in the yard just now. I have tons – and only one shuck. Maybe even kohlrabi! But not for another couple months! Thanks for the recipe. A nice base! I add cayenne and sometimes sub in feta or lebne (cheese made from yogurt).

  4. Teresa

    Hi Elise,
    I love fava beans, here in Italy we eat them in many different ways.
    For example Rome Lazio area the like them raw with bite size chunks of pecorino cheese and fresh crunchy bread.
    You should try dried fava beans (overnite in cold water then cooked with a bit of salt ultill its rendered puréed or use mixer)
    It’s absolutely awesome with homemade pasta, seasoned with olive oil where you have sauted some garlic add pepper (hot pepper if you like).
    Try and let me know.
    Hugs from Italy

  5. Susiq

    I spent some time in Malta this summer and love their ButterBean (Lima bean) dip.. which is similar to this recipe. Maybe butter beans can be used instead of fava beans?

    I don’t see why not. ~Elise

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