This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.
4 pounds unshelled fava beans (2 cups)
1 tablespoon minced fresh parsley
2 tablespoons capers
1 tablespoon chopped jalapeño pepper
1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, chopped
How to Make It
Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins.
Place beans in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place beans and remaining ingredients in a food processor; process until smooth.