14 fresh fava beans (or 1 15 ounce can lima beans, drained)
1 Tablespoon fresh thyme leaves
Juice of 1 lemon
1 garlic clove, roughly chopped
Olive oil (about 1/2 cup)
Salt and pepper, to taste
Preheat oven to 400 degrees. Brush both sides of pita bread with olive oil and salt tops lightly.
Cut the bread into wedges (a kitchen scissors works well for this).
Place bread on a cookie sheet and cook for 6-10 minutes, flipping half-way through (cooking time will depend on thickness of pita and desired crispness).
If using fresh Fava beans, blanch them in boiling water for 2 minutes. Then transfer to ice-cold water. Drain the beans and peel off the hard outer skins. (If using canned beans, just drain and rinse).
Mix beans, thyme, garlic and lemon juice in a blender and mix well. If too dry, add olive oil until creamy in texture.
Salt & Pepper, to taste.
This is best if chilled for about an hour.
Serve with warm pita triangles (or pita chips/vegetables/etc).
Nutrition Info Per Serving: Calories 422.4 Total Fat 29.0 g Saturated Fat 4.2 g Polyunsaturated Fat 4.5 g Monounsaturated Fat 20.1 g Cholesterol 0.0 mg Sodium 547.8 mg Potassium 269.9 mg Total Carbohydrate 37.1 g Dietary Fiber 1.3 g Sugars 6.4 g Protein 9.2 g