Fava Bean Hummus

Fava Bean Hummus

From River Cottage Everyday by Hugh Fearnley-Whittingstall
Course Appetizer, Side Dish
Servings 4 servings


  • 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


  • 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.
Keyword Fava Bean, Hummus

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