Creamy Fava Bean Dip

A fibre-rich dip to complement any charcuterie board
An image of creamy fava bean dip surrounded by bits of pita and some leaves of fresh basil.
© Can Stock Photo Inc.

Fava beans are an often-overlooked spring staple. This may have something to do with the fact that they can be a bit of a pain to prep, but they’re totally worth it. Promise!

Like other beans, favas are full of fibre, protein, B vitamins, and more, making them a great addition to any dinner table! Try to find some locally grown ones at your local farmers’ market and enjoy this bright, citrusy dip with crudités or pita.

Creamy Fava Bean Dip

Zip zip! To get the fava beans from their shell, simply grasp the edge of the bean and pull along the seam, unzipping the pod. Pop the beans out, drop into a pot of boiling water, and blanch for 30 seconds. Remove and transfer to a bowl of ice water. Peel each bean to remove outer skin (the skins should slip off easily). You are now ready to use them!


  • 1 cup fava beans, shelled
  • Handful fresh basil
  • 1 lemon, juiced and zested
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • Salt and pepper to taste


  1. Remove fava beans from their pod and drop into boiling water for 30 seconds.
  2. Drain fava beans from the boiling water and quickly place into a bowl of ice water.
  3. Remove the inner beans from their shell (a pain, but worth it - just turn on some music, take a few breaths, and get to work).
  4. Add ingredients to a food processor. Blitz until creamy and serve!

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