Zesty Zucchini & Fava Bean Garlic Dip

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Dip deep into the Mediterranean . . .

A simple dish made with simple locally grown produce.  Villa Bologna has some great produce here in Malta.  I visited last week, and just couldn’t resist the produce and the pottery, simply beautiful (the Ceramika Maltija bowl in the picture is one of theirs).  Their broad beans match no other that I’ve ever laid my eyes on, and their lemons ever-so-fragrant. This is made with locally grown garlic too, is so delicious, wholesome and moreish !  Serve with crudités, or bread and crackers of your choice.

NOTE : You cook the beans in their skins – do not remove or peel them at any point. After you steam them you process them in their skins (the skin is thin and tenderizes when steamed and is full of flavour).

INGREDIENTS
2 to 3 cloves of garlic

1½  cups fresh fava (broad beans) steamed in their husks

2 zucchini (courgette) steamed until soft, but not mushy

½ cup cannellini beans

salt

the juice of a lemon

a handful of flat leaf fresh parsley

Drizzle with olive oil, sun-dried tomatoes and fresh parsley.

METHOD

  1. Place the garlic in your food processor, and pulse until well chopped.
  2. Add your cannellini beans, and pulse until smooth.
  3. Now add the fava beans, and pulse again.
  4. Add your zucchini, and remaining ingredients, process, and then taste for salt.
  5. Spoon into your serving dish, and refrigerate for a few hours before serving.

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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10 Responses to “Zesty Zucchini & Fava Bean Garlic Dip”

  1. kate scott Says:

    This sounds and looks yummy. i am really looking forward to making this. i struggle with gastric issues, so am always looking out for simple soft foods that i might be able to tolerate….too often the foods i find easiest are horribly unhealthy…..but this sounds perfect and hopefully can help me banish store bought dips forever! tx :) x

  2. Becky Says:

    Hi Miriam, are we suppose to shell the fava beans before pulsing them or put them in husks and all?

  3. Miriam Says:

    Becky Hi. The broad bean comes out of it’s ‘coat’ but the husk remains on it when you steam it, it will soften too !

  4. Miriam Says:

    Kate Hi there, am so glad that you will be making this. I have other dips here on my blog, be sure not to miss out on them. Let me know how this goes as and when. Best wishes your way in the meantime. :)

  5. Mary Says:

    Hi Miriam! I’m confused… Do I measure the broad beans with the husk on or off. And do I remove the husk before putting them into the processor? I would love to make this! Thank you!

  6. Miriam Says:

    Mary Hi there. You cook the beans in their skins do not remove or peel them at any point, after you steam them you process them in their skins (the skin is thin and tenderizes when steamed and is full of flavour). Hope you enjoy this.

  7. ILona James Says:

    Are these measurements for dry beans or already cooked?

  8. Miriam Says:

    Ilona Hi there, this recipe is for fresh fava beans (once they are steamed I imagine the weight would be similar). Enjoy ! :)

  9. kate scott Says:

    hi miriam, just tucking into my 1st ever attempt at making this recipe…..lets just say i couldnt wait for it to cool, so i have got a bowl of it to tuck into right now, lol. when its cooled properly, i will take a nice piccie of it to show off, lol – tx again, i am loving this, and i will be trying out the other dips (got the ingredients ready to do the eggplant/aubergine dip as well!) x

  10. Miriam Says:

    Sounds perfect there Kate. Also bookmark this to make (it’s a favourite and rocks on toast) http://mouthwateringvegan.com/2013/02/27/smoked-red-pepper-garlic-bean-dip/ :)

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