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.

Zucchini Hummus

Here's another way to disguise zucchini. Substitute steamed zucchini for chickpeas to make hummus. I upped the quantity of tahini and olive oil from my favorite chickpea based hummus recipe so this has a nice richness and nuttiness to it. I also used some dried mildly spicy peppers to give it a bit of a kick. When I don't use the dried peppers I usually add a dash or two hot sauce to my hummus.

Zucchini Hummus

1 pound zucchini
2 cloves garlic, peeled
4 halves dried seedless Aji Angelo peppers, or hot sauce, optional
1/2 cup toasted sesame tahini
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspooon ground cumin


Cut the zucchini into chunks and steam for 5 minutes until crisp tender. Immerse immediately in ice water to cool thoroughly. Drain, spin dry or dry on towels.

Chop the garlic and dried peppers together in a food processor. Add the zucchini to the workbowl and process until chopped. Add the tahini to the workbowl and process, adding the lemon juice and olive oil while processing. Add the salt and cumin to the workbowl and continue to process until very smooth. It can take quite a bit of processing to get it very smooth, keep tasting until it is a texture that you like. Taste and adjust seasonings to your liking.

Makes 3 cups.

Fiery Carrot Dip My Way

2 pounds carrots, peeled and cut into 3 or 4 pieces

3 cloves garlic, peeled

3 chile peppers, such a Aji Pineapple, stems and caps removed

6 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 teaspoon kosher salt

Braing a large saucepan of salted water to a boil. Add the carrots and simmer over low heat until tender, about 20 minutes.

Drop the whole garlic cloves and the chiles through the feed tube of a large food processor while it is running. Run until the garlic and chiles are minced. Drain the carrots and add them to the work bowl of the processor. Add the remaining ingredients and process to a smooth puree.

Serve at room temperature with pita chips and/or jicama sticks.