Fava Bean and Dill Dip

Name: Fava Bean and Dill Dip
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 cups (300 g) frozen fava beans, shelled, thawed, or fresh beans blanched and peeled; ½ cup (12 g) fresh dill, finely chopped; 2 cloves (6 g) garlic cloves, minced; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; 3 tablespoons (45 ml) extra virgin olive oil, divided (1 tablespoon for toasting garlic, 2 tablespoons for blending); ⅓ cup (80 ml) Greek yogurt, plain, cold or room temperature; ½ teaspoon (3 g) kosher salt, to taste; ¼ teaspoon (½ g) black pepper, freshly ground, to taste; ¼ cup (50 g) feta cheese, crumbled, crumbled, for garnish (optional)

From the MyKitchenBank Kitchen

This vibrant Mediterranean dip celebrates creamy fava beans, fresh dill, and bright lemon juice, bound together with Greek yogurt and fruity olive oil. It's herbaceous, garlicky, and ready in just 15 minutes. Serve with vegetables, pita, or toasted bread, or make it ahead for an even richer flavor.

Prep: 10 min
Cook: 3 min
Wait: 15 min
Total: 28 min
Makes: 1½ cups

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Steps

Before you start

Thaw frozen fava beans, or prepare fresh beans in the pod for blanching
Finely chop the dill and mince the garlic just before blending—fresh herbs lose potency quickly
Have a food processor or blender ready
Chill the finished dip for 15 minutes for the best flavor development (optional but recommended)

1
Prepare the beans
- If using frozen shelled beans, place them in a colander and let them thaw at room temperature for 5 minutes, or run them under cool water briefly.
- If using fresh beans in the pod, bring a pot of salted water to a boil, add 4 cups of fresh fava beans in their pods, and cook for 3–4 minutes until the pods are tender and the beans inside are bright green.
- Drain, let cool for a minute, then pinch each bean to pop it out of its skin.
- You should have about 2 cups of bright green beans.
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Ready when: Frozen beans are fully thawed; fresh beans are tender and the outer skin peels away easily.
Tip: If using fresh beans, don't skip the peeling step—the tender inner bean is worth the small effort.
2
Toast the garlic
- Heat 1 tablespoon of the olive oil in a small skillet over medium heat.
- Add the minced garlic and stir constantly for 1–2 minutes, until it becomes fragrant and just begins to turn golden at the edges.
- Remove from heat and let cool for 1 minute.
- This step mellows the garlic and brings out a subtle sweetness; for a more assertive garlic flavor, skip this step and add raw minced garlic directly to the blender.
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Ready when: Garlic is fragrant and just turning golden at the edges—not brown.
Tip: Don't let the garlic brown or continue cooking on the hot pan—it will taste bitter and ruin the dip.
3
Combine in blender
- Add to the bowl of your food processor: the cooled fava beans, the toasted garlic with its oil (or raw minced garlic if you skipped step 2), the fresh dill, lemon juice, the remaining 2 tablespoons of olive oil, Greek yogurt, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4
Blend until creamy
- Process for 1–2 minutes, stopping halfway to scrape down the sides of the bowl with a spatula.
- Blend until the mixture is smooth and creamy.
- If the dip seems too thick, add water 1 tablespoon at a time (up to 3 tablespoons total) until you reach a spreadable, dip-like consistency.
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Ready when: Mixture is smooth and creamy with no large chunks of beans or dill remaining.
Tip: Don't over-blend into a completely smooth paste—a little texture from the beans is more appealing and Mediterranean.
5
Taste and adjust
- Transfer the dip to a serving bowl and taste it.
- The flavors should be bright, herbaceous, and well-balanced.
- Add more salt if it needs punch, more lemon juice if it needs brightness, more dill if you want it more herby, or a splash of water if it's too thick.
- Trust your palate.
6
Chill (optional but recommended)
- Cover the bowl with plastic wrap or transfer the dip to an airtight container and refrigerate for at least 15 minutes, or up to 2 days.
- Chilling allows the flavors to meld and the dip to firm up slightly, improving the texture and depth.
- The dip can be served chilled or brought to room temperature just before serving.
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Tip: If you're in a hurry, the dip is delicious served immediately, but 15 minutes of chilling truly makes a difference.
7
Serve
- Transfer the dip to a serving bowl or platter.
- Drizzle the top generously with a splash of extra virgin olive oil (about 1 teaspoon).
- Garnish with fresh dill sprigs, crumbled feta cheese if desired, and a light sprinkle of lemon zest or a pinch of smoked paprika.
- Serve with fresh vegetables (cucumber, bell pepper, radish, celery), pita chips, toasted bread, or crackers.
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Tip: The drizzle of olive oil isn't just for looks—it adds richness, helps preserve the dip, and is a hallmark of Mediterranean presentation.

Good to know

Tips

For the freshest, most vibrant flavor, use the best-quality extra virgin olive oil you have on hand—it's a key player in this dip.
If you can't find shelled fava beans, buy them in the pod and blanch and peel them yourself. The effort takes 10 minutes and the tender, bright flavor is well worth it.
Don't over-blend. Stop as soon as the dip is creamy but still has a tiny bit of texture from the beans. A completely smooth paste loses charm.
Taste as you go. The dip should be well-seasoned, bright from the lemon, and generously herby from the dill. It should make you want another bite.

Make ahead

Yes. Prepare the dip up to 2 days ahead and store in an airtight container in the fridge. The flavors actually deepen and improve after 1 day. Stir well and adjust seasoning just before serving.

Storage & reheating

Refrigerator: Up to 2 days in an airtight container. The dip may separate slightly; stir well before serving. Room temperature: Best consumed within 2 hours of making. Freezer: Not recommended—yogurt breaks down and becomes grainy when frozen. To serve: Bring to room temperature or serve cold directly from the fridge. No reheating needed.

Substitutions

Greek yogurt, plain → Sour cream, labneh, or crème fraîche. Use the same amount. For a dairy-free version, use silken tofu or cashew cream (soak 1/2 cup raw cashews in hot water for 15 minutes, then blend smooth with 1/4 cup water).
fresh dill → Fresh parsley, tarragon, mint, or a mix of fresh herbs. Use the same amount. Tarragon and mint will give a notably different but delicious flavor profile.
frozen fava beans, shelled → Canned fava beans (drained and rinsed well) or fresh lima beans, blanched and peeled. Canned beans are convenient; rinse them thoroughly to remove excess salt and starch. The texture will be slightly softer.
fresh lemon juice → Fresh lime juice or white wine vinegar. Use the same amount. Vinegar will give a sharper, more complex acid; lime will add a citrus twist. Adjust to taste.