I have fond memories of my mom making large batches of fava beans on the weekends in the summer. The smell was very distinct and only rose the anticipation for when we would finally get to dig in. I could barely wait till they came out of the boiling water before we all dug in peeling off the skins for the soft beans. I've seen a lot of recipes using fava and peas to spread on toast. I figured adding a little avocado would make it creamier, and I decided to do a twist on guacamole. I tried guacamole with feta and corn this weekend, and I loved the bite the feta had so I gave it a go here.
Root chips are pretty simple, but to be honest unless you're super talented at thinly slicing you really need a mandolin. The goods news is that they're really cheap and would make a great addition to your kitchen. Then again, you can always go for a classic corn tortilla chip and call it a day.
Serves 2
6 fava beans (take the beans out of the inside)
2/3 cup of peas
1/2 avocado
Light squeeze of lime juice
Black pepper
Red chili flakes
10 chopped mint leaves
Crumbled feta cheese (make it vegan without the cheese)
1 large turnip (or other root vegetable like beets)
1. Prepare your root chips. This tutorial is really good and actually makes them crispy.
2. While your chips are crisping (don't forget about them though), heat a saucepan of water to a boil.
3. Add the peas and beans (not the pod just the beans) into the water.
4. Remove the greens once they're really easy to mash. Take the fava beans out of that casing; they should be easy to squeeze out.
5. Begin mashing your peas and beans till they are at a paste. If you want it to be a bit creamier you could throw it into a food processor, but I prefer it chunkier.
6. Add the avocado, lime juice, and black pepper and continue to mash and mix.
7. Add the mint leaves and feta as the finishing bit and mix.
8. Top with red chili flakes and serve with your chips.
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