Photo by Sara Hanna

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6 Servings

  • 4 cups fava beans,
  • peeled and blanched
  • 4 cloves of garlic,
  • de-germed (green sprout removed) and blanched in fresh water three times
  • 6 mint leaves
  • ½ cup extra virgin olive oil
  • plus extra for brushing
  • 1 teaspoon Agrumato lemon olive oil
  • 6 slices naan bread
  1. Combine all ingredients except olive oil and bread in a food processor and purée. Slowly incorporate oil. Season to taste.
  2. Brush naan bread with oil and place on grill until lightly charred.

  • from Chefs Jay Swift and Jeb Aldrich, 4th & Swift, Atlanta, Georgia

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