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Fava Bean Hummus

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Broad-beans-after-cooking

Fava Bean Hummus

From River Cottage Everyday by Hugh Fearnley-Whittingstall

Serves 4

2 cups shelled fava beans (late-season larger beans are fine to use)

1/2 to 1 garlic clove, crushed with a little salt

About 3 tablespoons canola or extra-virgin olive oil

A generous squeeze of lemon juice

Sea salt and freshly ground black pepper

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.

Try this delicious hummus with garlic crostinis.

1 thought on “Fava Bean Hummus”

  1. Pingback: Bloody Mary Burgers with Horseradish Dressing | Edible Finger Lakes

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