Fava beans are an ancient food, with deep roots in Mediterranean cuisine. They are a broad bean and only the inner pea is consumed. Shelling and peeling favas takes time and patience, but the rewards are a flavor uniquely fresh and a vibrant green that is a harbinger of spring.

Fava Bean Dip

Makes 1 cup (serves 8 when accompanied by one or two other dips)

 2-1/2 pounds fresh, unshelled, fava beans 
1 clove garlic
6 English walnut halves
1/2 teaspoon cumin
1/2 teaspoon sumac
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/3 cup Italian parsley leaves
1-1/3 tablespoons fresh lemon juice
2 tablespoons olive oil

To serve: crackers or cubed sourdough bread

Directions

1. Remove fava beans from their outer pods. Bring a saucepan of water to boil and lightly salt. Add beans and blanch for 30 seconds. Remove from heat and drain in a colander under cold water.

2. Peel each bean. Slit or break the peel and squeeze the bean out. When finished, you will have about ¾ cup of peeled beans.

3. Place the garlic and walnuts in a small blender or food processor and puree. Add all the other ingredients and pulse on and off until the dip is smooth. Taste and adjust seasonings. 

4. Transfer dip to a small bowl, arrange on a tray, and serve with crackers or cubed sourdough bread.