Minted English Pea and Fava Bean Dip
Source: Foodwise Kids Program
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 6 to 12.
At Foodwise Kids, we love our dips because it makes eating vegetables a little more fun! This recipe is a taste of spring with fresh English peas, fava beans, and mint. Do not worry about overcooking the peas and favas—the softer the better! The recipe can be easily adjusted for taste preferences from a different herb to different beans. Pair this dip with vegetable crudité or crackers for an afternoon snack. In the picture above, it is shown with our Carrot Top Gremolata Dip on the left.
Younger chefs can practice shelling beans and peas while older chefs will practice chopping with a knife and using a grater for zest.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Servings: 2 to 4
INGREDIENTS
1 to 2 pounds fava beans (roughly 1 cup of beans)
1 to 2 pounds English peas (roughly 1 cup of peas)
1 large lemon
1 clove garlic (optional)
¼ cup plain yogurt
Salt and pepper to taste
MATERIALS
Large pot
Small bowls
Strainer
Large bowl
Microplane or grater
Knife
Cutting board
Food processor or potato masher
Measuring cups and spoons
PREPARATION
1. Wash your hands with soap and water. Thoroughly rinse all vegetables and pat dry.
2. With an adult’s help, fill a pot halfway with water and set it to boil.
3. While waiting for the water the boil, shell the beans and peas. Use your fingers to pinch the end of the pod to pop it open. Slowly open along the seam or “zipper” of the pod to show the beans and peas inside. Drop the fava beans and peas in separate bowls.
4. Fill a large bowl halfway with cold water and some ice. Set beside the stove.
5. When the water is boiling and large bubbles are coming up to the surface, ask an adult for help placing the fava beans into the pot. Allow to boil for 30 seconds, and then use a strainer to remove the beans and place into the ice water. Allow to sit in the ice water for 30 seconds to cool. Remove the beans from the ice water and place back in the small bowl. Use your fingers to remove a thin skin from each bean.
6. With an adult’s help, place the fava beans and peas into the pot that is still boiling. Allow to cook for 5 minutes. Drain the beans and peas from the pot, and save half a cup of cooking liquid.
7. While the beans and peas are cooking, use a microplane to remove the zest from the lemon. Be gentle and remove only the yellow part. The white part underneath the zest is called the pith and is very bitter. Once the zest is removed, ask an adult for help to cut open the lemon and squeeze the juice into a small bowl. Remove any seeds.
8. Ask an adult to help chop the garlic with a knife.
9. Add cooked peas, favas, yogurt, garlic, lemon zest and juice to the food processor and blend until smooth. If the dip looks dry, add one tablespoon of cooking liquid at a time until the texture looks smooth.
10. Season with salt and pepper to taste.
