Fava Bean Dip with Injera Sticks

A creamy and flavorful fava bean dip, perfect as a side or appetizer, served with crispy injera sticks for dipping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

520 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.05/serving

Season:

☀️ Summer

Meal Type:

Snack•Side Dish•Appetiser

Cuisine:

Mediterranean

Mood:

Comfort Food

Ingredients

Servings

1cupDried Fava Beans(Or use 2 cups of frozen fava beans (omit cooking time))

£0.75

4cupsWater(For cooking fava beans)

2clovesGarlic(Minced)

£0.10

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

0.3cupOlive Oil(Extra virgin)

£0.60

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

2piecesInjera(Store-bought or homemade. To ensure vegan, check ingredients)

£2.50

Total Cost

£4.19

£1.05 per serving

Instructions

1.
Rinse the dried fava beans thoroughly. Place them in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the beans are tender. Drain the beans and let them cool slightly.
2.
Preheat oven to 350°F (175°C).
3.
While the fava beans are cooking, cut the injera into strips, about 1 inch wide and 4-5 inches long.
4.
Spread the injera strips on a baking sheet in a single layer.
5.
Bake for 10-15 minutes, or until crispy and golden brown. Watch carefully to avoid burning.
6.
In a food processor or blender, combine the cooked fava beans, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add a little water if needed to reach your desired consistency.
7.
Taste and adjust seasonings as needed.
8.
Transfer the fava bean dip to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of black pepper, if desired.
9.
Serve the fava bean dip with the crispy injera sticks for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

520 kcal / 2175 kJ

Carbs

55g

21% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

5 g

6% of RDA

Sodium

400 mg

17% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother dip, remove the outer skins of the fava beans after cooking. This can be a bit time-consuming but results in a silkier texture.

If you don't have injera, pita bread or other flatbread can be used as a substitute.

Add a pinch of red pepper flakes for a touch of heat.

Store leftover dip in an airtight container in the refrigerator for up to 3 days. The injera sticks are best served fresh but can be stored in an airtight container at room temperature for a day.

Cooking Equipment

Food processor or blender

Oven

Baking sheet

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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