Fava Bean Hummus
This delicious fava bean hummus has a nutty flavor, perfect for spreading on crackers, dipping vegetables, or adding protein to a vegetarian sandwich.
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Servings: 14 servings
Ingredients
- 3 ½ cups fava beans shelled and peeled
- 1 teaspoon salt
- ⅛ cup olive oil
- 1 - 2 cloves garlic
- 1 tablespoon lemon juice
- Reserved cooking liquid as needed for consistency
Instructions
- Drop shelled fava beans into boiling water. Boil for 8 minutes.3 1/2 cups fava beans
- While beans are boiling, fill a mixing bowl with cold water and ice. You'll use this to submerge the hot beans, which will help pop the skins for easy removal.
- Drain hot beans, reserving about a cup of cooking liquid.
- Transfer hot beans to ice water. Use your hands to pop the fava bean from its skin.
- Combine all ingredients in the bowl of a food processor and whir until creamy and smooth. Use reserved liquid as necessary to reach desired consistency.1 teaspoon salt, 1/8 cup olive oil, 1 - 2 cloves garlic, 1 tablespoon lemon juice, Reserved cooking liquid as needed for consistency
- Serve with crackers, pita, or spread inside a sandwich or wrap.
Notes
- The skin of fava beans is surprisingly thick. I find it helpful to nick the skin at one end of the bean and squeeze from the opposite end to push the bean out. You'll be surprised at how vividly green the bean inside is!
- Four pounds of beans nets about 5 cups of shelled beans, which will be about 3-1/2 cups of peeled beans.
Nutrition
Serving: 0.25cup | Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 168mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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