Fava Bean Dip (Fava Hummus)

Dried fava bean dip with fresh dill and red pepper flakes.

Fava bean dip made with dried fava beans, onions and olive oil. It is creamy, buttery, earthy and slightly sweet. A perfect appetizer for gatherings.


  • 1 pound (450g) dried fava beans
  • ¼ cup olive oil

  • 1 large onion, finely chopped

  • 3 cup hot water

  • 1 lemon, juice only

  • 1 teaspoon salt

  • ¼ cup fresh dill, chopped

  • Red pepper flakes and fresh dill for garnish


  1. Peel their skin off by pinching each bean between your thumb and forefinger. Put them aside. You will have about 1 and ½ cups shelled beans.

  2. Heat olive oil in a pan and cook finely chopped onion until translucent. 

  3. Add in peeled fava beans and pour 3 cups hot water over them. Cook covered until the beans are tender, stirring occasionally. This might take 1 hour. Add extra water (start with ¼ cup and add more if needed) if all the water is absorbed but the beans haven’t become tender yet. Remove from the heat.

  4. Add in lemon juice, salt and finely chopped fresh dill and put them in a food processor. Pulse until creamy. If it is too thick and hard to pulse, add a little cold water. Start with 1-2 tablespoons of water and check if more is needed to have a creamy texture.

  5. Refrigerate at least for 30 minutes before serving.

  6. Serve with extra olive oil, fresh dill and red pepper flakes on it. 


  1. Don’t skip peeling the skin of the beans. These are thick and not great to eat. 
  2. We cook dry fava beans and onions together in this recipe. That’s why we pour 3 cups of water into the pot. 
  3. If you are using canned fava beans, don’t use water when cooking them with onions. Cook them together for about 5 minutes, stirring occasionally.
  4. If you already have some cooked dry fava beans in the fridge or freezer, you can add them directly into the pot and cook with onions. Cook them for 5 minutes or so, stirring occasionally.


Keywords: fava bean dip