In every episode of Martha Stewarts Cooking School, learn cooking fundamentals following Marthas signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
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Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bursting with flavor: crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip. So let these hors doeuvres spruce up your next gathering.
This Week’s Recipe
Fava Bean Dip
This fava bean dip recipe appears in the "Festive Occasions" episode of Martha Stewart's Cooking School.
- Kosher salt
- 4 cups shelled fresh or frozen fava beans
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
- 1 teaspoon ground cumin
- 1/2 cup packed cilantro leaves, plus more for garnish
- Juice of 1 lime
- Fresh mint leaves, for garnish
- Assorted raw vegetables or flatbread, for serving
- Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.
- Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.
- Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.
Yield: Makes 2 cups