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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 1/2 pound split, dried fava beans (1 1/4 cups), soaked overnight and drained
- 1 medium Yukon Gold potato, peeled and cut into 1/3-inch dice
- 2 1/2 cups water
- 1 teaspoon sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice
- Salt
- 1/4 cup finely chopped dill
- Warmed pita, for serving
Method
- In a large saucepan, heat 2 tablespoons of the olive oil until shimmering.
- Add the onions and cook over moderately high heat, stirring, until softened, about 5 minutes.
- Add the drained fava beans, potato, water, sugar, 2 tablespoons of the lemon juice and 1 teaspoon of salt and bring to a boil.
- Cover partially and cook over moderately low heat until the fava beans and potato are broken down and the liquid is nearly absorbed, about 1 hour.
- Transfer the mixture to a food processor and pulse until coarsely pureed.
- Season with salt, add 2 tablespoons of the dill and stir until incorporated.
- Transfer the puree to a serving bowl and let cool to room temperature.
- Meanwhile, in a small bowl, whisk together the remaining 1/4 cup of olive oil, 1/4 cup of lemon juice and 2 tablespoons of dill.
- Season with salt and pour the dressing over the fava puree.
- Serve the puree with pita.
