Food & Cooking Recipes Snacks Dips Recipes Fava Bean Dip Be the first to rate & review! Martha's version of this delicious fava bean dip will quickly become a party favorite. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 15, 2024 Rate PRINT Share Close Photo: Bobbi Lin Yield: 2 cups Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner. Serve it with fresh vegetables or flatbread. Cook Mode (Keep screen awake) Ingredients 4 cups shelled fresh or frozen fava beans ½ cup extra-virgin olive oil, plus more for drizzling 1 small onion, diced 2 cloves garlic, minced ½ jalapeno or serrano chile, minced, plus thinly sliced chile for garnish 1 teaspoon ground cumin ½ cup packed cilantro leaves, plus more for garnish Juice of 1 lime Fresh mint leaves, for garnish Assorted raw vegetables or flatbread, for serving Directions Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin. Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor. Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread. Originally appeared: Martha Stewart's Cooking School, Episode 510 Rate It PRINT