Fava bean purée

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

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.


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


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.


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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