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Fava Bean Dip - a simple vegan dip that is great as a snack, spread for wraps or pastas!
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Author: Lisa Lin

Fava Bean Dip

This dip works wonderfully as a spread for wraps. I'm sharing a simple recipe to show how you can make vegetable pinwheels. I'm using large lavash wraps for the pinwheels because they're rectangular, but you can also use large tortillas.
Prep Time20 mins
Cook Time10 mins


Fava Bean Dip

  • 2 cups shelled fava beans
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice, about 1/2 lemon
  • 1/4 cup walnuts
  • 1 clove of garlic
  • 2 stalks of scallions, sliced
  • 1/3 cup cilantro leaves
  • 1/2 teaspoon salt, more to taste


  • 4 to 5 lavash wraps or tortillas
  • 1/4 cup chopped mint
  • 4 cups baby spinach
  • 2 large carrots, peeled and cut into matchstick pieces
  • 1 red bell pepper, seeded and thinly sliced


  • Fill a bowl with ice water and set it aside.
  • Bring 4 to 5 cups of water to boil in a large saucepan. Add the fava beans to the boiling water and cook for 2 to 3 minutes. Turn off the heat.
  • Using a skimmer or a slotted spoon, transfer the fava beans to the bowl with the ice water. The ice water will stop the fava beans form cooking further. Let the beans sit for about 5 minutes before draining.
  • Remove the outer skin of every bean. You end up with about 1 1/4 cups of beans.
  • Add the beans and the rest of the ingredients for the dip into a food processor. Blend until smooth, scraping down the sides of the bowl if necessary. Taste the dip and add more salt if you like. Transfer the dip to a bowl.
  • To make the pinwheels, spread 1/4 to 1/3 cup of the dip over a lavash wrap or tortilla. Make sure that the edge of the wrap facing away from you has a good amount of dip on it. The dip will help you seal the wrap once it's rolled up.
  • Sprinkle some chopped mint over the wrap. Next, cover with a layer of baby spinach. Line the carrots and pepper along the edge closest to you. Roll up the wrap. Slice into 1 1/2-inch slices and transfer pinwheels to a plate. Repeat for the remaining wraps.
  • Serve immediately.


NUTRITION INFORMATION: Amount for 1/5 of Recipe: Calories: 200, Total Fat 17.5g, Saturated Fat: 2.4g, Sodium: 247mg, Cholesterol: 0mg, Total Carbohydrate: 10g, Dietary Fiber: 4g, Sugar: 5g, Protein 4.4g
If you want to make the pinwheels ahead, make sure to cover them with plastic wrap or foil. The pinwheels tend to dry up quite easily.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!