Description
A creamy and flavorful Fava Bean Hummus recipe that uses fresh shelled and peeled fava beans blended with garlic, lemon juice, and olive oil. This easy-to-make Middle Eastern-inspired dip is perfect for serving with pita, crackers, or as a sandwich spread.
Ingredients
Fava Bean Hummus Ingredients
- 3 1/2 cups fava beans (shelled and peeled)
- 1 teaspoon salt
- 1/8 cup olive oil
- 1 - 2 cloves garlic
- 1 tablespoon lemon juice
- Reserved cooking liquid as needed for consistency
Instructions
- Boil Fava Beans: Drop shelled fava beans into boiling water and boil for 8 minutes until tender.
- Prepare Ice Bath: While beans boil, fill a mixing bowl with cold water and ice to create an ice bath to stop the cooking process and loosen skins.
- Drain Beans and Reserve Liquid: Drain the hot beans, reserving about a cup of the cooking liquid to adjust hummus consistency later.
- Submerge in Ice Water: Transfer the hot beans to the ice bath, allowing them to cool quickly and making it easier to pop out the skins using your hands.
- Remove Skins: Using your fingers, gently pop each fava bean out of its skin for a smoother final texture.
- Blend Ingredients: Combine the peeled fava beans, salt, garlic, lemon juice, and olive oil in a food processor. Whir until creamy and smooth. Add reserved cooking liquid as needed to achieve your desired consistency.
- Serve: Enjoy your fava bean hummus with crackers, pita bread, or as a spread inside sandwiches or wraps.
Notes
- Removing the skins from fava beans is key to a silky smooth hummus.
- You can adjust garlic quantity to taste for a milder or stronger flavor.
- The reserved cooking liquid helps in adjusting the hummus texture, use gradually.
- Refrigerate leftovers in an airtight container for up to 3 days.
- For an extra creamy hummus, consider peeling the inner skin of each bean after removing the outer shell.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dip
- Method: Boiling and Blending
- Cuisine: Middle Eastern
