Some days I think I must be the laziest cook in the world. I love fava beans, but they take so much work I use pre-shelled fresh edamame beans as a substitute. Because this creamy spread can be made so quickly it's become my go-to spring appetizer with flatbread crackers or crostini. This year we harvested 40 pounds of olives from our tree in the front of our house and took them to the community press to make olive oil. It was back-breaking work and I gave most of our tiny yield away so I've been hiding the rest from my husband. When he wasn't looking, I drizzled it over the top and it added a little bite of peppery flavor.

Share: