Fava Bean Tapenade

This is a tasty and chunky veggie spread that is delicious served on a slice of French bread or your favorite cracker. Great served as an appetizer or a salad topping.

 
Ingredients:

1 cup of Fava beans or 8 oz of shelled frozen edamame
1 cup of black olives
2 tbs of capers
4 tbs of sun dried tomatoes
4 tbs of roasted garlic (approximately 2 bulbs) See Cook’s Notes.
2 tbs of lime juice
1 tbs of olive oil
2 tsp of marjoram (you may also use tarragon, dried oregano or dried basil)
½ tsp of salt and pepper (or to taste)

 
Preparation:

1. Boil the fava beans in their shells for 4 minutes, drain and set aside to cool. When cool, peel the beans from the shells and place beans in the food processor. Discard the shells. Pulse a few times to break down the beans. If using edamame, boil for 4 minutes and then pulse in food processor like the Fava beans.
2. Add the remaining ingredients.
3. Pulse until mixed but still a bit chunky.
4. Chill the tapenade to enhance the flavor.
5. Store in the fridge, in an airtight container.

 
Cook’s Note:
Fava Beans:
If you are using fresh fava beans you will need to purchase approximately 1-1/2 pounds to get a cup of fresh beans.
 
Roasted Garlic:
Preheat the oven to 375 Degrees F. Cut off the top ¼” of the garlic bulb exposing the individual cloves. Wrap the garlic bulbs in aluminum foil and bake at 375 degrees for 45 -60 minutes or until the cloves feel soft when pressed. Allow the garlic to cool enough to touch then squeeze out the roasted garlic from their skins.