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Author Notes: Thanks to the beautiful Bulk Bin section at the Rockville, MD Whole Foods store, I was lured into buying a few pounds of dried fava beans. They are a bit of a bother to prepare - taking the tough outer jackets off, but once you do, the bean is delicious and can be used in so many ways. I made this hummus as a housewarming dish to take to a friend's new condo and she really loved it. You can spice this up by adding red pepper, cilantro, chipotle peppers, roasted garlic, etc... this is the basic recipe.
You can easily substitute chickpeas or cannelini beans in this recipe - dried or drained and rinsed. —Burnt Offerings
Makes about 2 cups of hummus
- 2 cups dried fava beans
- 2 cloves of garlic, peeled
- 3 tablespoons sesame tahini paste
- 2 tablespoons fresh lemon juice (juice from 1/2 large lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground roasted coriander seed
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- Cover the fava beans in cold water and soak overnight.
- Peek the tough, green outer husk of the fava bean off and discard. This is the pain in the neck part.
- Put the shelled beans in a pot, cover with water, and salt with about a teaspoon or so of salt. Bring to a boil, and simmer gently for 15 minutes until the beans are soft and starting to fall apart.
- Place the fava beans and all the ingredients except the olive oil into a food processor, and pulse until well blended.
- While the food processor is running, slowly add the olive oil in a thin stream until you get a smooth, creamy consistency. Add additional olive oil by the teaspoon if 1/4 cup is not enough for you. Taste and correct for seasonings.
- Serve with fresh veggies and pita bread. Keeps for two weeks in the fridge.
Recipe of the Day
Easy as pie—seriously
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