Fresh Chickpea & Fava Bean Dip
Makes 8-10 Party Servings
 |
WINE PAIRING | |
|---|---|---|
| Sparkling | ||
Move over hummus and guacamole…there’s a new dip in town!
Refreshingly light & fresh, while still being creamy enough to cling to crackers (etc) this dip was a hit at our photo shoot. It could also be used as a base for pasta sauce or as a filling for homemade ravioli.
INGREDIENTS
- 1 cup Fresh Chickpeas (fresh garbanzo beans), shelled
- 1 cup Fresh Fava Beans, shelled
- Greens from 6 Wild Ramps or 3 Scallions
- 3 tbsp Lemon Juice
- 6 tbsp Fine Extra Virgin Olive Oil
- 1 generous pinch of Salt
- 1 tbsp Chopped Fresh Mint Leaves
- Crackers or Melba Toast
- Optional: Additional Olive Oil for Garnish
DIRECTIONS
1
Blanch the fava beans and garbanzo beans in boiling salted water for two minutes. Drain off the hot water and plunge them into an ice water bath to cool. Peel off the fava bean’s white/light green skins.
2
In a blender combine the beans, ramp/scallion greens, lemon juice, mint, olive oil & salt.
3
Blend into a paste. Stop & stir as necessary to mix in any ingredients clinging to the sides, then continue to blend until smooth.
4
Optional: Drizzle with additional extra virgin olive oil before serving.
5
Serve with crackers.