Fava Bean & Edamame Crostini - Sophie Uliano

Ready to get on the Gorgeously Green wellness train? Get your free Starter Guide now!

Packed with skin care info, healthy recipes, and nutritional guides. And you’ll get my weekly healthy living tips!

Grab my FREE
Starter Guide

Sophie's Recipes

Fava Bean & Edamame Crostini

Fava Bean & Edamame Crostini

Fava beans are so fleetingly in season that when I saw them at the farmers market this weekend, I grabbed an enormous bag. I grew up with them in England, where they are called Broad Beans. They are packed with nutrition: Fava beans have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They are also an inexpensive source of lean protein. So, given that we’re now fully in Spring, I thought I’d make some Fava Bean and Edamame Crostini. You don’t have to use the Edamame, but it will give you even more protein, which isn’t a bad thing!

Fava Bean and Edamame Crostini


1.5 cups shelled Fava Beans

1 cup shelled and cooked organic Edamame beans

Juice of 1 lemon

1 tbsp Tahini

1 tbsp avocado or good olive oil

1 clove garlic

6-8 fresh mint leaves

Salt and Pepper to taste

Sourdough baguette (or if gluten-free, use Mary’s Gone Crackers)



Heat a pot of salted water until boiling. Add the Fava beans and cook for 3 minutes. Drain and cool.

When beans are cool, slip off the tough outer skins.

Toss all the ingredients in a food processor, and process until smooth but a bit chunky (I still like texture in mine).

Chill in a sealed container until ready to use.

I like to slice and toast a sourdough baguette. I then rub each slice with a clove of garlic and top with the spread.


Sign Up for Sophie’s Weekly Dose of Goodness