Fava Bean, Pea and Edamame Mash with Oven-Dried Pita Crisps

The dip can be made less spicy by omitting the green chili, although the ginger and curry provide a bite.

Prep tip: If you can’t find frozen fava, substitute frozen lima beans. Prep tip: Also makes a great dip for vegetable crudités, such as carrots, jicama, and celery.

Fava Bean, Pea and Edamame Mash with Oven-Dried Pita Crisps

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Servings

12 people

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Ingredients

• 1 1/2 cups fava beans frozen
• 1 1/2 cups grean peas frozen
• 1 cup shelled edamame frozen
• 1 bunch (3-4 ounces) fresh cilantro
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh ginger finely chopped
• 2 tablespoons garlic finely chopped
• 1-2 fresh green chiles (Indian, Thai, or serrano seeded and chopped
• 1 tablespoon curry powder
• 1 teaspoon sea salt
• 1/2 cup flax oil or olive oil
• 1 small red onion finely diced
• 3 large or 6 small whole-wheat pita breads

Ingredients 1 1/2 cups fava beans frozen 1 1/2 cups grean peas frozen 1 cup shelled edamame frozen 1 bunch (3-4 ounces) fresh cilantro 1/4 cup fresh lemon juice 2 tablespoons fresh ginger finely chopped 2 tablespoons garlic finely chopped 1-2 fresh green chiles (Indian, Thai, or serrano seeded and chopped 1 tablespoon curry powder 1 teaspoon sea salt 1/2 cup flax oil or olive oil 1 small red onion finely diced 3 large or 6 small whole-wheat pita breads

Servings 12 people Print Recipe

Instructions

1. Bring a large pot of salted water to boil. Add fava beans, peas, and edamame; return to boil. Cook until tender but still very green, about 5 minutes. Drain, then refresh in cold water. Drain well on a towel.
2. Wash cilantro and squeeze dry in a towel. Place the entire bunch on a cutting board and begin chopping across, starting with leaves. Separate about ½ cup leaves from the top portion and chop coarsely. Place remaining cilantro, including stems, fava beans, peas, and edamame in a food processor and pulse to chop finely. Add chiles, lemon juice, ginger, garlic, curry powder, and salt. Process until smooth. With motor running, slowly add oil. Scrape into a bowl and stir in onion and reserved chopped cilantro leaves by hand.
3. Preheat oven to 400°. Cut each large pita bread into 16 wedges. Spread on two baking sheets, distributing well. Place in oven and reduce heat to 300°. Bake for about 20 minutes, or until crisp, stirring once or twice. Remove, allow to cool slightly, and then serve with dip.

Recipe Notes

Nutrition Facts

Fava Bean, Pea and Edamame Mash with Oven-Dried Pita Crisps

Amount Per Serving

Calories 176

% Daily Value*

Sodium 305mg 13%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (4 pita wedges, 1/2 cup dip): 176 cal, 51% fat cal, 10g fat, 1g sat fat, 0mg chol, 5g protein, 17g carb, 3g fiber, 305mg sodium