What’s up everyone?! I have been working a lot, getting ready for fall travels. But, after a recent injury,
fall travels have been postponed
So what happened? I wrote a haiku to explain to you exactly, because a haiku was sufficient to capture the size of my pain:
On Friday she fell
OW she exhaled, foot broken
Now, work is no more.
Boo-hoo, I fractured my foot for the second time (first time circa 2010), so now I am hobbling around in a walking boot, and will likely have to go for some physical therapy to strengthen my ankles. Being flexible is a gift and a curse my friends.
Anyway, I am not sad, or angry about this, because I guess my body wanted me to take a break from life. I do wish that my body had told me in a more direct way, so my body and I could be taking a break on mutual terms, like by a beach, but regardless, a break is a break so I will take it.
It’s been about a week and a half, and semi-normal mobility is returning to my life, and cooking is a possibility again, YAY!
Thanks in part to my fractured foot, I finally decided to cook the bag of fava beans hanging out in my pantry, because WARNING, there is a bit of labor involved in fava bean dip prep. You need to cook fava beans for about an hour and a half or two and then you have to squeeze out each bean individually from it’s hard shell.
But, it’s well worth it because the taste of fresh fava in this fava bean dip is really nice. I think I even prefer this dip to hummus, if I dare say.
I first made this recipe for fava bean dip in Greece about a year ago, but have perfected it since spending time in the Middle East, where it is known as “fool.” In Greece they usually use yellow split beans in fava, and in the Middle east, they often make this with canned beans – I guess no one’s up to the fava bean task.
my life on the island of Crete those days I could walk without a boot
Anyway, back in Greece, I stumbled upon fava beans accidentally, thinking they were lima beans and would be fun to cook. After cooking the mystery beans for an hour and a half, I started going crazy because they were still hard, they turned an ugly brown color from their once green state and they just tasted bad.
So after some googling, I realized my mistake, they were in fact fava beans, not lima beans, and that I had to remove the shell of the fava bean before eating. For those of you who are more familiar with fava beans, yes, I was trying to eat the hard chewy shell – gross.
But after squeezing the beans out, mixing them with a little fresh olive oil, the essence of garlic, and lemon, I realized why the best things in life take effort. Or maybe the effort added to the enjoyment, hmm?
Here is the Fava I made in Greece
At the bottom center is Jordanian fool, with spicy peppers on top
Fava with toasted zaatar pita
I promise, you fresh fava is worth the effort, but ok go ahead and use a can if you are hungry now. 😉
- 1 cup dry Fava Beans (or 2 cans)
- ¼ Olive Oil
- ⅔ cloves Garlic
- 1 Lemon
- Salt to Taste
- Boil the fava beans in sufficient water for about two hours. When the beans are cooked, you will be able to squeeze the super soft bean out of it's shell.
- While the beans are cooking, heat olive oil and garlic cloves in a saucepan on low heat. Once the garlic has turned brown, remove from heat. Remove the garlic from the oil if it starts burning, but if not you can leave it in the oil so the flavors integrate.
- Once the beans have cooked, squeeze out the soft center of eat bean.
- Smash with a fork, add in olive oil, juice from half or whole lemon, and salt to taste.
- Dip will be like a thick hummus.
- Serve with bread, veggies, or crackers. Enjoy!
Ever made fava? Ever had fava? Where were you?