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.
1/2 cupextra-virgin olive oil; more for drizzling
2cloves (large) garlic, chopped
1 teaspoonfinely chopped fresh rosemary or thyme
Kosher salt and freshly ground black pepper
3 poundsfava beans, shelled and peeled (see directions in the article "Fresh Favas") to yield 2 cups
2 tablespoonsfresh lemon juice; more to taste
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