1 1/2 cup shelled favas (about 3 pounds whole)
juice of 1/2 lime
salt
espellete
olive oil
Remove favas from pods. Blanch for about 1-2 minutes in boiling water. Place in ice bath. Shell favas into the bowl of a food processor. Add lime juice, salt, espellete. Puree while drizzling oil olive in food processor. The mixture should have a light bright green color. Serve with crudite, radishes, and pita chips.
