SKINNY DIPPING: FRESH FAVA BEAN DIP

It's no secret that I love dips... eating them and making them. I have a few standard, no-fail, go-to dips for parties or just having around at home for snacking. As most things I like to cook, the dips I make are seasonal. This is one of my favourite springtime dips! Beautiful colour, fresh tasting, herb-y...

... and fat-free if you don't add olive oil. I often don't add oil because I find the fava beans creamy enough, and I always have olives around, which go well with the dip and bread/vegetables. Or I have a chunk of feta with it all. If I am not serving olives or feta with the dip, I do add the olive oil because the flavour of olives and fresh fava beans is heavenly! 

Fresh Fava Bean Dip

Servings: makes 1-1/2 cups

- 1-1/2 lbs. (~1 kg) fava beans/broad beans, shelled (about 1-1/2 cups shelled beans)
- 3/4 - 1 tsp. salt, I used Himalayan pink salt
- 2 medium cloves garlic
- 1/2 tsp. crushed red pepper
- 1/4 tsp sugar, or less, or none
- 2 tsp. minced fresh mint leaves, or 1 tsp. dried

- 1 tsp. fresh dill, or 1/2 tsp. dried
- juice of 1 small lemon or lime

- 1 tbsp. water or more, as needed to blend or process into the desired consistency

- 2 tbsp. extra virgin olive oil (optional - I don't usually add it)

Serve with:
Bread of any type, baked pita chips, roasted potatoes, skinny fries, raw carrots, zucchini, cucumbers, or as a side with baked/grilled fish

1. Boil enough water to submerge the fava beans up to 1 in. 

2. Add the fava beans and cook for about 5 minutes.

3. Drain and rinse under cold water until cool. Or, drain and let the fava beans cool on their own for about 15 minutes.

4. Using your finger-tips, remove and discard the pale green outer skins and put the bright green fava beans in a bowl.

5. In a food processor or blender, add all the ingredients including the beans.

6. Process/blend to the desired consistency. I like it smooth, not coarse.

7. Refrigerate and remove from the fridge 30 minutes before serving to allow the dip to come to room temperature.

8. Really good the next day, when the flavours have melded!

Notes:

1. Since fava beans, mint, and dill are springtime produce, the flavours are exceptionally complementary. But you can use other herbs like cilantro/coriander or parsley. Or a combination of herbs of your choice. I definitely don't recommend rosemary or any other fall/winter herbs.

2. As always, adjust salt and red pepper to taste, or use freshly crushed black/white pepper.

DRY-ROASTED ROSEMARY ALMONDS

Dry-roasted Rosemary Almonds

makes: 2 cups

- 2 cups raw almonds

- 2 tsp. salt

- 4 tsp. water

- 3 tbsp. roughly chopped fresh rosemary (1 1/2 tbsp. dried)

- 1 tsp. fresh crushed black pepper (optional)

1. Put the almonds in a bowl and add 2 tsp. water and 2 tsp. salt.

2. Mix well and let the mixture marinate/brine for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.

3. Preheat oven to 285 F/140 C.

4. Add the rosemary and remaining 2 tsp. water to the almonds.

5. Mix well and put into a baking tray large enough to hold the almonds in a single layer.

6. Roast for 20 minutes, stir, then roast for another 3-5 minutes.

7. Let the almonds cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!

8. Refrigerate if not using right away.

NOTES:

1. Salt to taste. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.

2. Be generous with the rosemary. Since the almonds are dry-roasted the rosemary will not stick as well as with oil, so some will fall off the almonds if you stir them too much.

3. Keep an eye on the almonds after the initial 20 minutes. They can go from done to overdone in minutes!

DRY-ROASTED CHIPOTLE LIME CASHEWS

 When I learned you are what you eat, I realised I'm nuts!

Dry-roasted Chipotle Lime Cashews

makes: 2 cups

- 2 cups raw cashews (or almonds or skinless peanuts)

- 3 tsp. salt

- 2 tsp. water

- 1-2 tbsp. chile powder

- juice of 1 lemon

1. Put the cashews in a bowl and add 2 tsp. water and 1-1/2 tsp. salt.

2. Mix well and let the mixture marinate for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.
3. Preheat oven to 285 F/140 C.
4. Add the remaining 1-1/2 tsp. salt, chile powder, and lemon juice to the cashews.
5. Mix well and put into a baking tray large enough to hold the cashews in a single layer.
6. Roast for 15 minutes, stir, then roast for another 7-10 minutes.
7. Let the cashews cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!
8. Refrigerate if not using right away.

NOTES:
1. Salt to taste. The first time I made these I used 2 tsp. Himalayan pink salt (it's what I normally use for everything) and they were not salted enough. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.
2. Use one or more type of chile powders, adjust quantity to taste. I've use all chipotle, and a mix of chipotle, ancho, and cayenne.
3. Smaller nuts cook faster so keep an eye on them after the initial 15 minutes. They can go from done to overdone in minutes!