Susan from Food Blogga
Yields 3/4-1 cup
3/4 cup shelled fava beans (about 1-1 1/4 pounds fresh fava beans in the shell)
1/2 cup red potato, diced
1 tablespoon plus 1 teaspoon Meyer lemon juice
1 tablespoon extra virgin olive oil
7-8 cranks black pepper
3 tablespoons fresh minced dill
2 tablespoons grated Reggiano-Parmigiano cheese
4 tablespoons water, or as needed
salt, to taste
Boil the fava beans in a small pot for 2-3 minutes; drain, and plunge into a bowl of ice water.
Meanwhile in a small pot, boil potatoes for 10 minutes, or until tender when pierced with a fork. Drain and let cool. Squeeze the casing gently between your thumb and forefinger and watch the fava bean pop out! Discard the waxy shells.
Place fava beans, potatoes, and remaining ingredients in a food processor and process until smooth. Use less water for a chunkier spread and more water for a smoother spread.
Toast bread slices. Spread bean mixture on toasts. Sprinkle with some sea salt, drizzle with some extra virgin oil oil, and top each with a sprig of fresh dill.
Note: If you can't find fava beans, then I suggest substituting lima/butter beans or edamame. I have also made this spread with fresh shelled English peas and fresh shelled sugar snap peas which are equally delicious.