Description
Try this Turkish vegan fava bean puree that sets to whichever shape you prefer! This creamy bean puree is also gluten-free & nut-free, with an oil-free option.
Ingredients
Scale
- 1 cup dried fava (broad) beans, peeled (similar to this one)
- 1 medium onion
- 4 garlic cloves
- 1 tbsp lemon juice
- 1/8 tsp lemon zest
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil (plus more to oil the pan)
- 4 1/4 cups water
- sprigs of dill to garnish
Instructions
- Fill a large pot with the specified amount of water and add the fava beans, onion, garlic, lemon juice, zest, white pepper, and the salt.
- Bring to boil, skimming the foam as needed.
- Reduce heat then cover the pot to cook for 30 minutes. The beans must be thoroughly cooked and mushy as shown in the photo above. Therefore cook for longer if needed.
- Remove from the stove and let it rest for at least 10 minutes.
- Add the sugar, then either mash with hands or put it through the blender / food processor.
- After thoroughly oiling the pan in whichever shape you'd like fava to set to, pour it in then cool at room temperature. Once cooled, cover and chill in the refridgerator for at least 3 hours.
- Cut up and serve with sprigs of dill and a drizzle of olive oil.
Notes
- If all you have available near you are unpeeled fava beans, there still may be a way of making this dish. I would suggest the following: soak the beans overnight and boil them for 10 minutes—until each bean is peelable. Proceed to peel off the skin of each bean, and cook according to the recipe—except add only 2 cups of water instead of 4 1/2.
- You can also add the dill into the puree itself. Slice the dill finely, then add it after putting the mixture through the blender, unless you want the end result to turn green. Gently mix the sliced dill in.
- In Turkey, it is common to serve "fava" as squares on a mezze table. But I've seen it set on cake molds, muffin tins, and a variety of different shapes— so feel free to get creative!
- It will keep in an airtight container in the fridge for up to five days
- If you want a thin texture that will not set, mainly a thick soup, use x1.5 more water and salt to taste.
- Prep Time: 15 minutes (plus 3.25 hours resting)
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: Mediterranean, Turkish
Nutrition
- Serving Size: 1 Cup
- Calories: 260
- Sugar: 7.4 g
- Sodium: 299 mg
- Fat: 7.8 g
- Carbohydrates: 36.3 g
- Fiber: 13.1 g
- Protein: 13.6 g
- Cholesterol: 0 mg
