Fava Bean Hummus

Name: Fava Bean Hummus
Ingredients: 2 cups fava beans (shelled, late-season larger beans are fine to use); 1/2 - 1 clove garlic (crushed with a little salt); 3 tablespoons canola or extra-virgin olive oil; lemon juice (as needed); sea salt; black pepper (freshly ground)

April 20, 2015

Fava Bean Hummus

From River Cottage Everyday by Hugh Fearnley-Whittingstall

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Course Appetizer, Side Dish

Servings 4 servings

Ingredients

2 cups fava beans shelled, late-season larger beans are fine to use
1/2 – 1 clove garlic crushed with a little salt
3 tablespoons canola or extra-virgin olive oil
lemon juice as needed
sea salt
black pepper freshly ground

Instructions

Put the fava beans in a pan, cover with water, and bring to a boil. Lower the heat and simmer for 5 to 10 minutes (depending on the beans’ age and size) until tender, then drain. Set aside to coll, then slip the beans out of their skins.
Put the peeled fava beans in a food processor or blender with the garlic, 3 tablespoons of oil, a good squeeze of lemon juice, and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
When you’re happy with the texture, transfer the purée to a bowl. Taste and adjust the seasoning with more salt, pepper, and lemon juice as needed.