Ingredients:
2-3 pounds fresh fava beans, shelled (about 2 cups)
1 teaspoon sea salt (or to taste)
½ cup chopped green garlic
olive oil
1 teaspoon lemon zest
2 Tablespoons lemon juice
¼ cup water or more
5 ounces goat cheese
sea salt and freshly ground pepper

Directions:

  1. Remove the outer shell from the beans. Keep squeezing, pinching, and snapping until all the beans are out of the pods.
  2. Bring 2 quarts of after to a boil. Add salt. Add the shelled beans and simmer for 5 minutes. Use a slotted spoon to remove the beans from the hot water and place in a bowl of ice water to stop the cooking and shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl, fish them out and remove and discard the outer peel.
  3. In a small skillet, heat 1 tablespoon of olive oil on medium heat. Add the green garlic and cook until softened, but not browned, about 3-4 minutes.
  4. Place the shelled beans I n a food processor with the softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two of olive oil while pureeing.
  5. Scrape out of the food processor into a bowl. Mix in the goat cheese until well combined. Season with sea salt and freshly ground pepper.
  6. Tastes great with cucumber or jicama.

Makes about 2 cups