Yields ~1 cup

2 cups shelled, fresh Red Dog Farm fava beans
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 small onion, diced
1 clove garlic, minced
1/4 jalapeno or serrano chile, minced, plus thinly sliced chile for garnish
1/2 teaspoon ground cumin
1/4 cup packed cilantro leaves, plus more for garnish
Juice of 1/2 lime
Fresh mint leaves, for garnish
Assorted raw vegetables, such as Red Dog Farm carrots, or flatbread, for serving

Prepare an ice bath; set aside. Bring a medium pot of salted water to a boil. Add fava beans and cook until very tender, 4 to 8 minutes depending on size. Use a slotted spoon to transfer to ice bath until cool. Drain, and if using fresh, squeeze beans from skin.

Meanwhile, heat oil in a medium skillet over medium. Add onion, garlic, minced chile, and cumin, and cook until very soft and translucent, about 10 minutes. Let cool slightly and transfer mixture to a food processor.

Add beans, cilantro, lime juice, and a pinch of salt to the processor and process until very smooth, adding 1 to 2 tablespoons water if necessary. Spoon dip into a serving bowl and drizzle with oil. Garnish with sliced chile, cilantro, and mint. Serve with vegetables or flatbread.