ingredients

• 1 can fava beans (19-20 oz, packed in water)
• 1/4-1/2 cup olive oil + 1 tbs (to drizzle on finished puree)
• 1 cup vegetable broth
• 1 tsp each, salt & pepper
• 1 1/2 tsp zaatar
• 1 tsp thyme (use fresh, if possible)
• 2 cloves garlic, finely minced
• 1/2 yellow onion, finely diced
• 2 1/2 tbs lemon juice (if using fresh lemon, zest the fruit for garnish)

cooking instructions

• Rinse fava beans, set to drain
• Heat 1/4 cup oil, garlic, onion, salt, pepper, thyme and zaatar over medium-high heat in a heavy bottomed skillet, stirring so that garlic and onion don’t burn
• Add fava beans and stir for 2-3 minutes
• Add vegetable stock, reduce heat to medium-low and cover skillet; simmer for about 15 minutes, until liquid is absorbed
• Remove skillet from the heat and transfer beans to a blender
• Blend until puree is smooth, slowly adding in lemon juice and (up to 1/4 cup olive oil, use less if you want a stiffer texture)
• Spoon mixture into a serving dish and drizzle 1 tbs olive oil over the puree
• Serve with pita strips, crostini, or with crudite

Variation: If you can find fresh fava beans, use those in lieu of canned. You will need to boil the beans for about 12 minutes before using.