Fresh Fava Bean Dip

This is one of my husband's favorite dishes featuring fava beans and always the first one that he requests when the fava harvest starts. It also works well with frozen peeled favas.

About 1 1/2 cups peeled fresh fava beans
1 or 2 cloves peeled garlic or 1 stalk green garlic
3 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
3/4 teaspoon ground cumin
1/3 cup extra virgin olive oil

Blanch the beans for 2 or 3 minutes. Drain, reserving the cooking liquid. In a food processor, first chop the garlic if using it; then add the fava beans, lemon juice, salt, and cumin to the work bowl. Process until smooth, scrape down the sides and then add the olive oil while processing until the mixture is very smooth. Add some of the cooking liquid if desired, the mixture will thicken a bit as it cools. Serve with pita, toast, raw vegetables, or crackers. It's also good scooped with crisp heart of romaine leaves. Some tangy feta is also good with the spread.

For version with more texture, puree half the favas with the rest of the ingredients until very smooth, then add the remaining favas and puree until it reaches a desired consistency.

Makes about 2 cups.