Ingredients
- 10.5 ounces dried broad beans (fava beans, three - 3.5 ounces, 2/3 cup dried fava beans, skinned, chickpeas or cannellini beans can be substituted for the fava beans)
- 1 onion, quartered (small onion)
- 1 bay leaf
- 2 to 4 tablespoons grated Pecorino Romano cheese
- 2 tablespoons olive oil (divided, extra virgin olive oil, preferably first cold-pressed)
- 1 teaspoon fennel seed (plus extra for garnish)
- 1/2 to 1 teaspoon crushed red chile flakes, to taste (use more or less)
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
How to Make
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Step 1: Place dried fava beans, onion, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, approximately 1 hour.
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Step 2: Drain beans and place in a food processor with cheese, 1 tablespoon olive oil, and fennel seeds. Purée until smooth. Taste and season with crushed red chile flakes, salt, and pepper.
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Step 3: Spoon onto a serving platter and smooth out the top with a spatula. Drizzle with remaining 1 tablespoon olive oil, and sprinkle crushed red chile flakes and fennel seed on top, if desired.
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NOTE: Serve this appetizer alone, as a side dish, with crackers, flatbread, pita, or Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds.
We hope you enjoy this recipe!
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