What We’re Making: Calissa’s Fava Dip
Located in Water Mill, New York, Calissa is known—and loved by locals—for its seafood, Greek dishes, Mediterranean mezze, and award-winning wine list. Luckily, even if a trip to the Hamptons (or Mykonos) isn’t going to be possible any time soon, we can all experience a taste of Calissa in the comfort of our own homes, courtesy of the following recipe for one of their most popular menu items. Perfect paired with pita chips and fresh vegetables, the restaurant’s fava dip is easy to make, and happens to be the ideal appetizer for a summer evening. Here’s how to make it at home.
Calissa’s Fava Dip
Yields approximately one quart
INGREDIENTS:
- 1 pound fava beans, shucked
- 4 ounces olive oil
- Zest of 2 lemons
- 1 ounce lemon juice
- 2 teaspoons Kosher salt, plus two ounces for blanching
INSTRUCTIONS:
In a medium sauce pot, bring three quarts water and two ounces of Kosher salt to a boil. Reduce heat to medium and add the fava beans. Cook the fava beans until soft (approximately two minutes). Drain and plunge fava beans into an ice bath of two quarts cold water and two pounds cubed ice. Leave in bath for three minutes.
In a blender, add half of all the ingredients listed above (first batch) and blend for one minute on medium, until the dip is smooth. Finish the dip on high speed until it is creamy.
Repeat the last two steps for the remainder of ingredients (second batch). Serve with extra virgin olive oil, pita chips, and fresh vegetables.
Calissa is featured in The Scout Guide Hamptons.
