Recipe

Lemony Fava Bean Dip

Creamy, citrusy fava bean dip with garlic and olive oil, blended smooth and finished with a warm cumin-scallion drizzle.

By Matt Campbell

•

4.8

A ceramic bowl of pale green fava bean dip swirled with olive oil and sprinkled with herbs, surrounded by warm pita wedges on a wooden table

Jump to Recipe

Fava beans are one of those ingredients that feel a little mysterious until you cook them once. Then you realize they are basically a buttery little green bean with big comfort food energy. This dip is my favorite way to turn favas into something weeknight-friendly: blend them with lemon and garlic until creamy, then hit the top with a quick warm drizzle that smells like you are doing more than you are.

Use fresh favas when you can, but frozen works beautifully and keeps this recipe firmly in the low-drama, high-reward zone. Serve it with pita, crackers, cucumber, or smear it on toast and add a fried egg. No wrong answers.

A neat ingredient setup on a bright kitchen counter with shelled fava beans, a lemon, garlic cloves, olive oil, and a small bowl of spices

Why It Works

Big flavor with simple ingredients: lemon and garlic keep the dip bright, while olive oil makes it lush.
Flexible fava options: fresh, frozen, or even canned butter beans in a pinch if you need a swap.
Two-layer texture: the blended base is creamy, then the warm cumin-scallion drizzle adds aroma and little pops of bite.
Make-ahead friendly: it tastes even better after a short chill, then just stir and re-swirl with olive oil before serving.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. Press plastic wrap directly on the surface if you want to prevent browning.

Freshen before serving: Stir well, then add a squeeze of lemon and a spoonful of water or olive oil to loosen it back up. A fresh drizzle of olive oil on top helps too.

Freeze: You can freeze this dip for up to 2 months (best within 1 to 2 months for peak texture). Thaw overnight in the fridge, then blend or stir vigorously to bring back the creamy texture. Finish with fresh olive oil and herbs.

An airtight glass container filled with fava bean dip in a refrigerator drawer, with a small drizzle of olive oil on top

Common Questions

Do I have to peel fava beans?

If you are using fresh favas, peeling the inner skins makes the dip much smoother and can make the flavor taste less assertive. If you are using frozen double-shelled favas, you are usually good to go. If your frozen favas still have skins, a quick pinch test helps: if the skins feel thick or waxy, slip them off after boiling.

What do fava beans taste like?

They are earthy, slightly sweet, and buttery. Think somewhere between edamame and a really good lima bean, but with a greener edge.

Can I make this without a food processor?

Yes. A blender works, you will just need to stop and scrape more often. If you only have a potato masher, you can make it rustic. It will be chunkier but still delicious.

How do I keep the dip bright green?

Blanch the beans briefly, then cool them fast in an ice bath. The lemon helps too. That said, a little natural dulling over time is normal. Flavor stays great.

Any safety note with fava beans?

Rarely, people with a genetic condition called G6PD deficiency can have a serious reaction to fava beans (favism). If that applies to anyone you are feeding, avoid fava beans and check with a clinician for guidance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (for blanching/boiling)
Colander
Food processor or blender
Small skillet (for the cumin-scallion drizzle)
Microplane or zester (optional but nice)
Citrus juicer (optional)

I used to treat fava beans like a restaurant-only ingredient. The first time I bought them fresh, I stood at my counter staring at a pile of pods like they had personally challenged me. Then I shelled them, boiled them, slipped off those little jackets, and realized the whole process is kind of calming, in a slightly chaotic, snack-motivated way.

This dip is what I make when I want something that feels special but still fits into real life. It is bright, it is creamy, and it gives you that moment where you taste, pause, and think, okay, wow. Also, it makes raw veggies feel like a party, which is a public service.

A pair of hands peeling blanched fava beans on a wooden cutting board in a home kitchen with soft natural light

Lemony Fava Bean Dip

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 8 (about 2 cups, roughly 1/4 cup each)

Ingredients

2 cups cooked fava beans (from about 12 oz frozen shelled fava beans, cooked, or from fresh favas removed from pods, cooked, and peeled)
1 medium lemon (zest plus 3 to 4 tablespoons juice)
1 small garlic clove, finely grated or minced
1/4 cup extra-virgin olive oil, plus more for serving
2 tablespoons tahini (optional but makes it extra creamy)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin (in the dip)
2 to 4 tablespoons water, to blend
Freshly ground black pepper
For the warm drizzle: 2 tablespoons olive oil, 2 sliced scallions, 1/2 teaspoon ground cumin, pinch of red pepper flakes (optional)
To serve: warm pita, crackers, cucumbers, carrots, radishes, or toasted sourdough

Small bowls of tahini and olive oil beside a halved lemon and spices on a clean kitchen counter

Instructions

Cook the favas (if needed). Bring a pot of salted water to a boil. Add the favas and cook until tender, usually about 3 to 6 minutes for frozen and 6 to 10 minutes for fresh, but let tenderness be the boss. Drain. For extra-bright color, dunk the beans in an ice bath for 1 minute, then drain well. If using fresh favas (or thick-skinned frozen), slip off the outer skins once cool enough to handle.
Blend the dip. Add cooked favas to a food processor with lemon zest, 3 tablespoons lemon juice, garlic, 1/4 cup olive oil, tahini (if using), salt, cumin, and a few grinds of black pepper. Blend until smooth, adding water 1 tablespoon at a time until it is creamy and swoopable, like a thick hummus.
Taste like you mean it. Adjust salt, lemon juice, and pepper. If it tastes a little flat, add another pinch of salt. If it feels heavy, add a squeeze of lemon. If it is too thick, add a splash more water and blend again.
Make the warm drizzle. In a small skillet over medium heat, warm 2 tablespoons olive oil. Add sliced scallions and cook 30 to 60 seconds until fragrant. Stir in cumin and a pinch of red pepper flakes if you want a little heat. Turn off the heat.
Serve. Spoon the dip into a bowl, swirl the top, and pour the warm scallion-cumin oil over it. If you made it ahead, give it a good stir first and let it sit at room temperature for 10 to 15 minutes, then re-swirl with a little fresh olive oil. Finish with another tiny squeeze of lemon if you like. Serve with pita, crunchy veggies, or toast.