Smashed Emerald Fava Bean Mezze with Jalapeño-Mint Emulsion & Crispy Caper Crunch

Instructions

1. 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. 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. 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. 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. 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. 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.