Makes 3 to 3 1/4 cups
Recipe from the Washington Post.
Make ahead: The fava beans need to be soaked in cool water overnight. The dip can be covered in an airtight container, with plastic wrap placed directly on the surface, and refrigerated for up to 1 day.
1 cup dried, split fava beans (see note above)
1 bunch Swiss chard (3/4 to 1 pound)
6 tablespoons olive oil, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
Place the dried split fava beans in a bowl and cover with cool water. Cover with a plate and let sit overnight.
Drain through a fine-mesh strainer; discard the water. Transfer the beans to a medium saucepan and cover with water by 1/2 inch. Bring to a boil over high heat, skimming any foam from the surface. Reduce the heat to medium-low and cook for 1 1/2 hours, so the fava beans are completely soft and the contents of the pot resemble porridge.
Use your hands to tear the green parts off the stems of the chard. Discard the stems and coarsely chop the leaves. Squeeze out excess moisture.
Heat the oil in a skillet over medium heat. Add the chard and cook for about 10 minutes, stirring once or twice, until it has darkened in color.
Transfer the Swiss chard with the oil to the bowl of a food processor; add the 1/2 teaspoon of salt. Use a fine-mesh strainer to scoop the soft fava beans into the processor, shaking out as much liquid as possible before each addition.
Purée to form a smooth, green and creamy mixture. Taste, and add salt as needed. The dip will thicken a bit as it cools.
Transfer to a bowl for serving. If not using right away, let the dip cool, then press plastic wrap directly on the surface to prevent discoloration. Refrigerate until ready to use, up to 1 day.
Per tablespoon:25 calories; 2g fat (0 sat.); 0 chol.; 35 mg sodium; 2 g carb.; 0 fiber; 0 protein