Fava Bean and Artichoke Dip

Salma Hage
Fava Bean and Artichoke Dip in bowls on white wood with pita bread and lemon wedges
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 3-4 mins
  • Ready time 18-19 mins

Pairing fava (broad) beans with artichokes, lemon, and spices provides a tasty twist and results in a refreshing dip, perfect for dunking falafel or flatbread into!

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For the dip

  • 1¾ lb/800 g fresh or frozen fava (broad) beans
  • 3½ oz/100 g chargrilled artichoke hearts (from a jar or delicatessen)
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • juice of ½ lemon
  • salt and pepper

To serve

  • olive oil, to drizzle
  • lemon wedges, optional


Put the fava (broad) beans into a saucepan and cover with boiling water. Return to a simmer, cover, and cook for 2-4 minutes, or until tender.

Plunge the beans into cold water, then pop them out of their gray outer skins.

Put all the ingredients into a food processor, season with salt and pepper, and process until the desired consistency is achieved. Drizzle generously with olive oil and serve with lemon wedges, if using.


Additional notes

“Fava (broad) beans make a refreshing dip. I find that pairing them with artichokes, lemon, and spices provides a tasty twist and is perfect for dunking your falafel or flatbread into.”

Recipe courtesy of Phaidon

Taken from The Middle Eastern Vegetarian Cookbook by Salma Hage, published by Phaidon, priced £24.95 in hardback

MFM supporters can get 30% off by using the discount code MFM30.

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