Fava beans or broad beans are a large pea looking legume harvested in the spring. Fava beans are mildly sweet with a similar freshness to peas, yet slightly different. They do 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 a short bit of time, but it is worth the effort because you only see fava beans a few months a year.
After husking the favas, a bean appears and needs to be blanched in some boiling water for a couple of minutes, before removing the bright green edible bean (see pic below). A quick puree in the food processor with the other ingredients and you have yourself a fantastic spring treat that can be enjoyed as a dip, spread, or thinned and eaten as a sauce.
You can serve this hummus chilled, but it is just as nice at room temperature with some seeded rice crackers. It’s also nice on toast in the morning or for lunch with some mixed greens. The fresh taste of fava beans really lets you know spring is here.
12 fresh Fava Beans
14 ounces canned 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 stove top. Remove fava beans from pod. Place beans in boiling water for 2 minutes, strain and put in a bowl to cool.
2. When fava beans are cool enough to handle, prick outer husk either with a knife or your finger, and bean will slip out. Repeat with all beans.
3. In a food processor, add drained garbanzos, garlic, scallions, tahini paste, favas, salt and pepper. Squeeze in lime juice and puree for 2 minutes, until smooth.
4. Place hummus in a serving bowl and chill for a couple of hours, or serve immediately with seedy crackers or pita chips. Enjoy!