1 cup shelled fava beans (about 1 pound unshelled)
1 tsp. salt
2 tsp. + 1 Tbs. olive oil, divided
⅓ c. green chopped green garlic
½ tsp. lemon zest
1 Tbs. fresh-squeezed lemon juice
2 Tbs. water
2 oz. goat cheese (optional)
salt and freshly ground pepper, to taste
To shell the fava beans, squeeze the bean pods so that the shelled beans fall into a bowl. If you prefer, you can remove the outer skin from each bean, but this step is not necessary. Bring a pot of water to boil and add the 1 tsp. salt. Add the shelled fava beans and cook for 5 minutes, until bright green. Drain beans and submerge in a bowl of ice water. Let sit for 1-2 minutes, then drain again and add beans to a food processor.
Heat a small skillet over medium heat and add 2 tsp. olive oil. Add the green garlic and cook until softened, about 3-4 minutes. Remove from heat and add to the food processor, along with the beans. Add the remaining 1 Tbs. olive oil, lemon zest, lemon juice, 2 Tbs. water, and goat cheese (if using). Pulse until smooth. Add additional water or olive oil if needed to achieve a smooth texture. Add salt and freshly ground pepper to taste. Store leftover dip in a tightly sealed container in the refrigerator.