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Fava Guacamole MICHAEL SYMON

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Not a fan of avocado? Try fava beans in your next guacamole!

2 cups fava beans (shelled)
2 limes (juiced)
1/4 Cup olive oil
1/2 teaspoon cumin
1/2 small red onion (minced)
1 small jalapeno (minced)
Kosher salt and freshly ground black pepper
blue corn chips (for serving)
crudite (carrots, celery, radish, cucumber, cherry tomatoes, for serving)

Bring a large pot of water to a boil and add 1 tablespoon of salt. Set up an ice water bath nearby. Shuck the fava beans and blanch in the boiling water for 2 minutes; drain and transfer to the ice bath to cool. Drain the beans again and peel off the tough skins.
In a food processor, combine the blanched fava beans, lime juice, olive oil, cumin and Kosher salt and freshly ground pepper. Puree until smooth. Remove to a medium bowl and fold in the red onion, jalapeno. Adjust the seasoning and serve with blue corn chips and crudite.
Tip: Make the fava guacamole ahead and store it in an airtight container in your refrigerator until ready to use!

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