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fava bean & mint hummus w/variations

(1 rating)
Recipe by
Vallèe du Willamette, OR

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.

(1 rating)
yield 6
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For fava bean & mint hummus w/variations

  • 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)
  • 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

  • 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.

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