Creamy Fava Bean and Mint Dip

Name: Creamy Fava Bean and Mint Dip
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs (900 g) fresh fava beans, removed from pods, outer pods removed; 1 cup (30 g) fresh mint leaves, loosely packed, stems removed; 2 cloves (10 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lemon juice; ¼ cup (60 ml) extra virgin olive oil; 2 tbsp (30 g) tahini (sesame paste); to taste sea salt; to taste freshly ground black pepper; 2 tbsp (30 ml) ice water (optional); pinch smoked or Aleppo paprika (optional garnish) (optional)

From the MyKitchenBank Kitchen

A silky, vibrant dip showcasing tender fava beans blended smooth with fresh mint, garlic, and lemon juice. This Middle Eastern-inspired spread is bright, herbaceous, and luxuriously creamy from olive oil and a touch of tahini. Serve at room temperature or chilled with vegetables, pita chips, or crackers.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 1½ cups (360 ml)

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Steps

Before you start

Bring a large pot of salted water to a boil before you begin; you'll need it to blanch the fava beans
Gather fresh mint leaves and remove them from stems so they're ready to go
Have all ingredients measured and within arm's reach of your blender

1
Blanch the fava beans
- Bring a large pot of salted water to a rolling boil (about 4 quarts / 4 liters).
- Add the fresh fava beans and cook for 4–5 minutes, until they are tender but still bright green.
- The beans should have no resistance when you bite into one.
- Immediately drain in a colander and transfer the beans to a bowl of ice water to stop cooking and set their color.
- Let sit for 1 minute, then drain again.
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Ready when: Beans are bright green and tender when pierced with a fork
Tip: Do not skip the ice bath—it prevents the beans from turning gray and preserves their sweet, herbaceous flavor.
2
Remove fava bean skins (optional but recommended)
- Once the beans are cool enough to handle, gently pinch each bean between your thumb and index finger to slip the thin outer skin away from the tender green bean inside.
- This step takes 3–4 minutes and yields a silkier texture.
- If you prefer a more rustic dip with flecks of skin for earthiness, skip this step.
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Ready when: All beans are peeled and free of outer skins
Tip: Peeling is easier if the beans are still slightly warm; work in batches to keep them manageable.
3
Combine and blend
- Place the cooled fava beans (peeled or unpeeled), fresh mint leaves, minced garlic, lemon juice, tahini, and olive oil into a food processor or blender.
- Start with a 30-second pulse to break down the beans, then blend on medium-high speed for 60–90 seconds, stopping to scrape down the sides once halfway through.
- The dip should be creamy and nearly smooth, with just a hint of texture from the beans.
- If it is too thick or grainy, add 1–2 tablespoons of ice water and blend another 15–20 seconds until you reach a spreadable consistency.
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Ready when: Mixture is smooth and creamy, with a cohesive, dip-like consistency
Tip: Do not overblend—a little rustic texture is more appealing than a paste. Scrape sides early to ensure even blending.
4
Season to taste
- Transfer the blended mixture to a shallow serving bowl.
- Taste a small spoonful and adjust the seasoning with a pinch of sea salt and a grind of black pepper.
- Add more lemon juice if you prefer extra brightness, or a touch more olive oil if you want greater richness.
- Stir gently to combine.
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Ready when: Dip is well seasoned and balanced in flavor
Tip: Taste as you season—mint and garlic flavors develop and mellow after 5–10 minutes of rest, so season conservatively first.
5
Rest and serve
- Let the dip rest at room temperature for 5 minutes to allow flavors to meld.
- If serving chilled, cover and refrigerate for up to 2 hours before serving.
- Just before serving, drizzle a thin ring of extra virgin olive oil around the edge and add a light sprinkle of smoked or Aleppo paprika if desired.
- Serve with pita chips, crispy vegetables (cucumber, bell pepper, radishes, or carrots), or flatbread.
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Ready when: Dip is ready when flavors have melded and it is at your desired serving temperature
Tip: A drizzle of good-quality olive oil and paprika on top not only looks beautiful but also protects the dip from browning if sitting out for a party.

Good to know

Tips

Fresh fava beans in spring are incomparable—if buying frozen, thaw them gently and reduce cooking time by half to preserve their tender texture.
For the silkiest dip, peel the outer skin from each fava bean after blanching (it takes only a few minutes). Alternatively, leave skins on for a more rustic, fibrous result.
The dip thickens slightly as it cools and will continue to mellow overnight, so serve it slightly looser than your ideal final consistency—add ice water in ½-tablespoon increments if blending.
Mint wilts and browns if overblended; add it in the final pulse or blend at the lowest speed to preserve its bright, fresh color and flavor.

Make ahead

Prepare through Step 3 (blending) up to 1 day ahead. Store in an airtight container in the refrigerator. Bring to room temperature and re-season (adjust lemon juice and salt) about 20 minutes before serving, as flavors mellow during storage.

Storage & reheating

Room temperature (up to 2 hours, covered with plastic wrap). Refrigerator (up to 5 days in an airtight container; flavor peaks on Day 1). Freezer (up to 3 months in a freezer-safe container; thaw overnight in the fridge and re-season before serving). Do not reheat; serve chilled or at room temperature.

Substitutions

fresh fava beans, removed from pods → Frozen fava beans (1½ cups / 200 g); thaw and blanch for 3 minutes only, as they are partially cooked.. Frozen beans are convenient but may lack the vibrant color and delicate sweetness of fresh ones. Adjust cooking time accordingly.
fresh mint leaves, loosely packed → Fresh basil or a combination of basil and dill (same amount, about 30 g). Basil adds an earthier, slightly peppery note. Dill contributes a lighter, more herbaceous flavor. Mint is traditional for this dip, but these alternatives work well.
tahini (sesame paste) → Greek yogurt (3 tablespoons / 45 g) or cashew cream (made by blending ¼ cup soaked raw cashews with 2 tbsp water). Yogurt adds tang and brightness; cashew cream offers creaminess without sesame flavor. Use in place of tahini for a different profile.
fresh lemon juice → Fresh lime juice or white wine vinegar (same amount). Lime adds a tropical brightness; vinegar deepens the dip's tang. Both work, but lemon is the most traditional choice.