Fava Beans or Broad Beans, are a large pea looking legume, harvested in the Spring. Fava Beans are mild and delicately sweet, but less so than fresh peas. Favas grow in a pod, like a pea, but have another outer husk that needs to be peeled off to get to the actual bean. The process of husking these little gems takes no time at all, and it is worth the effort, because you only see Fava Beans a few months a year.
Once you have the fresh Favas husked, a quick puree in the food processor with the garbanzos, tahini paste, a scallion and a clove of garlic, and this fantastic Spring hummus is ready to enjoy. You can chill the hummus for a few hours, but it is just as nice at room temperature. I like to serve mine with seeded brown rice crackers – it is also nice on toast in the morning.
12 fresh Fava Beans
14 ounces Garbanzo Beans
2 tablespoons Tahini Paste
1 clove garlic
1 scallion, sliced
juice of 1 lime
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1. Boil a pot of water on the stove top. Remove the Fava Beans from the pod. Place the beans in the boiling water for 2 minutes, strain and put in a bowl to cool.
2. When the Fava Beans are cool enough to handle, prick the husk either with a knife or your finger, and the bean will slip out. Repeat with all the beans.
3. In a food processor, add the drained Garbanzos, garlic, scallions, Tahini paste, fresh Favas, salt and pepper. Squeeze in the lime juice and puree for 2 minutes, until smooth.
4. Place the Fava Bean Hummus in a serving bowl and chill for a couple of hours. Serve with seedy crackers or pita chips. Enjoy!