Fava Bean & Mint Hummus w/Variations
1 lbfresh fava beans (i used frozen lima beans)
·salt, to taste
1 clovegarlic, peeled
1/2 cextra virgin olive oil
1/4 cfresh mint leaves, no stems
2 Tbspfresh dill
1lemon, juice of, divided (add a little bit of lemon juice at a time)
·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
- 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.
- 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*.
- 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.
- 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.
- 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.