Fava Bean & Mint Hummus w/Variations

C G

By
@Celestina9000

Printed in the cookbook 'Smashing Plates.' The store where I usually purchase fresh fava beans was out and I substituted frozen lima beans. Green peas either fresh or frozen will work as well. However, *NO* canned beans or vegetables! Two versions were prepared: with tahini/without tahini. The Official Taste Tester and I agreed that the hummus without the tahini had a slight edge in taste over the one with it. The former with a more appealing, brighter green presentation. We paired the hummus with homemade Arabic bread and a main dish of tuna salad and seasonal vegetables over mixed greens.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

HUMMUS:

1 lb
fresh fava beans (i used frozen lima beans)
salt, to taste
1 clove
garlic, peeled
1/2 c
extra virgin olive oil
1/4 c
fresh mint leaves, no stems
2 Tbsp
fresh dill
1
lemon, juice of, divided (add a little bit of lemon juice at a time)

GARNISHES:

extra virgin olive oil
lemon wedges or slices
sumac, cayenne or paprika
fresh mint or fresh dill

Directions Step-By-Step

1
IF USING FRESH FAVA BEANS: Cook fresh fava beans in lightly salted boiling water until tender. Drain in a colander over a heat resistant bowl then plunge into ice water. *Reserve the cooking liquid*. Slide the beans out of their skins.
2
IF USING FROZEN LIMA BEANS OR GREEN PEAS: Lightly steam the limas or peas for about 5 minutes. Drain in a colander over a heat resistant bowl then plunge into ice water. *Reserve the cooking liquid*.
3
Place the remaining hummus ingredients in a food processor and puree on PULSE to desired consistency. If too thick, add a small amount (about 2 tablespoons at a time) of the reserved cooking liquid.
4
Taste and correct seasoning if necessary. I usually add a little more lemon juice and personally I always go lightly on the garlic in my hummus.
5
Transfer the hummus to a serving platter or bowl. Garnish with fresh mint or dill, lemon slices, drizzle of extra virgin olive oil and a sprinkle of sumac (or sub).

Best prepared 1 hour in advance of serving.

Cover until ready to eat; serve at room temperature.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Middle Eastern
Dietary Needs: Vegan