Fava beans are in season and we have a great recipe to use this delicious ingredient. Throughout the season, spreads are a tasty way to use your homegrown or local veggies and herbs.

This recipe comes from our Boulder Farm Manager, Sarah Kell.

Ingredients:

  • 1 pound fava beans in their pods (can use more if you have it!)
  • 1 cup canned chickpeas (can omit entirely if you have more fava beans)
  • 1-2 garlic cloves
  • 2 teaspoons chopped (or dried) thyme
  • 2 teaspoons chopped mint
  • 2 teaspoons fresh lemon juice
  • ½ cup olive oil (more to taste or to reach desired texture)
  • Salt and pepper

Directions:

  1. Remove beans from their pods. Bring a medium saucepan of water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans and transfer to a bowl of ice water to cool. Drain, then peel and discard the tough outer skins.
  2. Drain chickpeas, rinse, and peel skins off.
  3. In a food processor, puree the fava beans and chickpeas with the garlic, thyme, mint, and lemon juice. With the machine on, add the olive oil in a thin stream and process until smooth. Scrape the fava bean puree into a medium bowl and season with salt and pepper.
  4. Spread onto crostini, crackers, toast, or anything else!