Iraqi Fava Dip


This Iraqi vegetarian/vegan appetizer is another gem from Delights from the Garden of Eden.
Similar in concept to the classic hummus, fresh fava or broad beans lend a unique flavor Iraqis love very much (especially in rice). You can use frozen fava beans, which simply need to be thawed by a quick soak in boiling water, or fresh fava beans, which require about 10 to 15 minutes of boiling. Serve this appetizer with warm fresh bread and garnished with chili powder, sliced olives, sauteed onions, and an extra generous drizzle of olive oil.


Iraqi Fava Dip



  • 2 cups fresh or frozen fava/broad beans
  • 3 Tbsp olive oil
  • 1 medium onion, chopped fine
  • 2 garlic cloves, grated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin powder
  • 1/4 cup lemon juice
  • 1/3 cup peeled pistachio
  • To garnish:
  • chili powder, olives, chopped parsley



Boil the fava beans until just soft: 2 minutes for frozen beans and 10-15 minutes for fresh.

Reserve some of the boiling liquid in case you need to thin out the mixture later.

When cool enough to handle, peel the beans and discard the shells.

Saute the chopped onions in the olive oil until it starts to brown, set aside a tablespoon for garnish.

In a food processor, put the peeled fava beans, sauteed onions, grated garlic, salt, pepper, cumin, lemon juice, and pistachio; process until coarsely pureed.

If the mixture is too thick, thin it out with some of the reserved water.

Now you should taste and adjust for seasonings.

Spread the puree in a dish to about an inch thick.

Garnish with chili powder, olives, the reserved browned onion, and an extra generous drizzle of olive oil.

Serve with warm bread as an appetizer as you would a classic hummus.

Enjoy this delicious Iraqi fava dip.

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