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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