fava bean spread on a plate with falafel.

Fava Bean Spread


4 Cups


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  • 3 cups fresh or frozen fava beans
  • 3 cloves garlic, crushed
  • ¼ cup mixed parsley and mint leaves, packed
  • 1 Tbsp. ground cumin
  • 1 tsp.  salt
  • ¼ cup tahini (optional)
  • 1/3 cup lemon juice
  • 1/3 cup olive oil

Make it:

  1. Put the ingredients into the food processor in this order: fava beans, garlic, cumin and salt, and tahini if using. “Pulse” until they are ground a bit. 
  2. Add the olive oil in a steady, light stream, while processing. 
  3. Add the lemon juice and parsley/mint and pulse to combine. Taste for salt.
  4. Remove from the food processor with a rubber spatula and put into a glass jar, or bowl if you want to use it right away. Put plastic wrap directly on top of it until ready to use.


  • It will be fine in the refrigerator for up to 2 weeks, otherwise freeze it in small jars and pull it out a day before you want to use it.
  • May also use dried small fava beans instead of the fresh or frozen. Soak 1 ½ cups of dried fava beans in water overnight or for 8 hours. Drain water and cook in a pot with water to cover by 1 cup. Bring to a boil and simmer, uncovered for 1-2 hours (until tender). Drain and reserve 1 cup of the liquid to add later on if the dip needs to be thinned.
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