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.
1IF 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.
2IF 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*.
3Place 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.
4Taste 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.
5Transfer 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.