fava bean & mint hummus w/variations

Name: Fava Bean & Mint Hummus w/Variations
Prep time: 15 min
Cook time: 5 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: ## HUMMUS:; 1 pound(s) fresh fava beans (i used frozen lima beans); - salt, to taste; 1 clove(s) garlic, peeled; 1/2 cup(s) extra virgin olive oil; 1/4 cup(s) fresh mint leaves, no stems; 2 tablespoon(s) 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

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5 Pinches 2 Photos

C G

Vallèe du Willamette, OR

Updated on Apr 17, 2015

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.

Rate

prep time 15 Min

cook time 5 Min

method Stove Top

yield 6

Ingredients

HUMMUS:
1 pound fresh fava beans (i used frozen lima beans)
- salt, to taste
1 clove garlic, peeled
1/2 cup extra virgin olive oil
1/4 cup fresh mint leaves, no stems
2 tablespoons 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

How To Make fava bean & mint hummus w/variations

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.

Step 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*.
Step 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.
Step 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.
Step 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.
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