Fresh Fava Bean Purée

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With the consistency of a hummus or a thick bruschetta, this spread feels welcome in any kitchen -- especially one with a pantry of crusty breads.

Ingredients:

• 4 1/2 pounds fresh fava beans, shelled (about 4 cups shelled)
• 2 small potatoes, peeled and diced
• 1 cup vegetable stock or water
• DeLallo Extra Virgin Olive Oil, for drizzling
• Salt and Pepper

Directions:

In a small saucepan, add the shelled fava beans, potatoes and stock and cook over medium heat until tender, about 15 to 20 minutes. Season with salt and pepper.

Pulse bean mixture in a food processor, briefly, until chopped, beginning to form a purée consistency. Remove from the food processor and drizzle with olive oil.

Serve hot or cold on top of crusty bread as a bruschetta spread. Top with shavings of young pecorino cheese.

Serves 8 Send to friend Printer-friendly version