This puree is terrific on crostini, but you can also use it as a dip for vegetables, pita chips, or bread. Like other starchy purees, this will stiffen a bit after it sits, so if using as a dip, you may want to add a little extra olive oil or lemon juice, or just a spoonful of water to loosen it. The puree will keep in the fridge for up to 3 days.
see savings1/2 cupextra-virgin olive oil; more for drizzling
see savings2cloves (large) garlic, chopped
see savings1 teaspoonfinely chopped fresh rosemary or thyme
see savingsKosher salt and freshly ground black pepper
see savings3 poundsfava beans, shelled and peeled (see directions in the article "Fresh Favas") to yield 2 cups
see savings2 tablespoonsfresh lemon juice; more to taste
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