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Fava bean purée

Time 45 minutes
Yields Makes about 1 ½ cups
Fava bean purée
(Mel Melcon / Los Angeles Times )
1

Bring a large pot of water to a boil and salt generously. Fill a large bowl with cold water. Boil the fava beans until tender, about 8 minutes (10 if the beans are very large). Drain and transfer immediately to the cold water to stop the cooking process, then drain in a colander, ridding the beans of any excess water.

2

Fit a food mill with the fine blade. Puree the beans into a bowl.

3

Place the garlic cloves and salt into a large mortar and pestle and mash to a paste. Add the fava beans, along with the cumin, ¼ cup olive oil and the lemon juice and mash together until well combined. Taste and adjust the seasoning and flavoring if desired.

4

Serve the purée from the mortar, or mound onto a platter or in a wide bowl. Drizzle the remaining tablespoon oil over the top and garnish, if desired, with olives. Serve with warm triangles of pita bread.


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