Smashed Emerald Fava Bean Mezze with Jalapeño-Mint Emulsion & Crispy Caper Crunch
Listen to me: you do not need sesame paste to create a velvety, life-changing mezze dip. I know, I know—me, Yael, telling you to skip the tahini? But trust me on this. The inspiration for this dish hit me during a dreary afternoon in London, longing for the vibrant spring markets of my childhood in Tel Aviv. My mother used to sit me down with a mountain of fresh fava beans to shell, promising that the brightest greens always yield the boldest flavors. By slowly emulsifying these sweet spring fava beans with ice water and a sharp, caper-infused olive oil, we create a luxurious, cloud-like mash that absolutely dances on the palate. The magic here is the contrast. You get that rich, creamy base, hit instantly by the fierce, herby heat of the jalapeño-mint emulsion, and finally, the salty, shatteringly crisp caper crunch. It is a celebration of textures on one stunning plate! Make it your own by throwing in a handful of crushed pistachios, or finish with a heavy drizzle of pomegranate molasses if you want that sweet-tart kick. Serve it generous, serve it loud, and please, shower it with more fresh mint than you think is reasonable!
Featured Recipe
Smashed Emerald Fava Bean Mezze with Jalapeño-Mint Emulsion & Crispy Caper Crunch
Listen to me: you do not need sesame paste to create a velvety, life-changing mezze dip. By slowly emulsifying sweet spring fava beans with ice water and caper-infused olive oil, we create a luxurious, cloud-like mash that will anchor your weekend lunch.
Save a copy to your collection for editing
Timeline
Ingredients
- 4 cups water(for boiling the fava beans)
- 2 cups shelled fava beans(fresh or frozen (thawed). If using fresh, blanch and double-peel.)
- 2 garlic cloves(peeled whole)
- 1.5 tsp kosher salt(divided)
- 5 tbsp extra virgin olive oil(divided (3 tbsp for frying, 2 tbsp for emulsion). Use the good, peppery stuff here.)
- 3 tbsp capers(drained and thoroughly patted dry)
- 1 jalapeño(seeded and roughly chopped)
- 1 cup fresh mint leaves(packed)
- 1 cup fresh parsley leaves(packed)
- 2 lemons(juiced, kept separate)
- 2 tbsp ice water(crucial for the fluffy emulsion)
- 1/4 cup toasted pistachios(roughly chopped)
- 1 tsp sumac(for garnish)
- 1 tbsp kosher salt(Used in step 1)
Instructions
- 1
Bring 4 cups water to a rapid boil in a medium saucepan. Add 1 tbsp kosher salt, 2 cups shelled fava beans, and the 2 peeled garlic cloves. Boil until the favas are very tender and bright green, about 4 to 5 minutes.
5 min
Tip: If your favas have tough outer skins, you'll need to shock them in ice water and squeeze them out of their jackets after boiling. It takes a few extra minutes but the vibrant color and sweet flavor are absolutely worth it.
- 2
While the beans boil, let's build our crispy, salty topping and our emulsifying fat. Heat 3 tbsp extra virgin olive oil in a small skillet over medium-high heat. Carefully drop in the 3 tbsp capers (stand back, they will spit!). Fry for about 3 minutes until they bloom and turn crispy. Use a slotted spoon to transfer the capers to a paper towel. Keep the fragrant, caper-infused oil in the pan—we are going to stream this directly into our fava mash later.
5 min
Tip: Make sure your capers are extremely dry before they hit the hot oil, otherwise your stove will look like a war zone.
- 3
Drain the cooked favas and garlic. If you need to double-peel the favas, do it now. Toss them directly into the bowl of a food processor along with the boiled garlic cloves.
7 min
Tip: Boiling the garlic alongside the favas mellows its bite and makes it soft enough to blend seamlessly into the dip.
- 4
In a separate small blender or clean food processor, pulse together the 1 jalapeño, 1 cup fresh mint leaves, 1 cup fresh parsley leaves, the juice of 1 lemon, juiced, and the remaining 2 tbsp extra virgin olive oil. Process until you have a brilliant, loose green emulsion. Set aside.
5 min
Tip: We want this emulsion slightly loose so it can pool beautifully into the swoops of our fava mash.
- 5
Now for the magic. Turn on the food processor containing the favas and garlic. Add the juice of the remaining 1 lemon, juiced and 1/2 tsp kosher salt. With the motor running, slowly stream in the reserved caper-infused olive oil, followed by the 2 tbsp ice water. The shock of the ice water forces the oil and the starch of the beans to emulsify, whipping it into a phenomenally smooth, airy mash. Let it run for a full 2 minutes.
4 min
Tip: Do not skip the ice water! It is the exact same technique I use to make impossibly light hummus. Texture is everything.
- 6
Swoop the velvety fava mash onto a beautiful, wide, shallow bowl. Create deep craters with the back of a spoon. Pour the bright jalapeño-mint emulsion directly into the valleys. Scatter your reserved crispy capers, 1/4 cup toasted pistachios, and dust the entire plate with 1 tsp sumac.
2 min
Tip: Serve immediately with warm, charred sourdough or crispy pita chips. This is a lunch that demands you sit down and pay attention.
Chef's Notes
People always ask me how to make a dip rich and creamy without relying on dairy or sesame paste. The secret is always in the emulsification. By aggressively blending the starchy fava beans with fat (our caper oil) and a shock of ice cold liquid, you create an incredibly stable, luscious suspension. It is chemistry, but it tastes like pure Mediterranean magic. Don't rush the food processor during the final step—let it go until it looks like a pale green cloud.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.