Fava Bean and Mint Hummus
I love me some fava beans. Don’t get me wrong, every time I spend the half hour shucking, blanching, peeling and cooking them I think I’d be better off buying a bag of prepped beans from Uwajimaya—until I eat them. The gentle tender texture, light grassy and earthy flavor and I’m sold again.
This time was no different. A great addition to any salad, especially with my go to dressing of balsamic vinegar whipped into a puree of garlic salt and oil, shaves of Parmigiano and small cherry tomatoes. But I had my sights set on a slightly different usage of this delicate bean.
Fava bean puree, mixed with mint, ginger, olive oil and just a bit of honey. A light spread for breads or bagels, perfect for covering with fresh spring tomatoes or slices of cucumber and goat cheese.
- 3 cups fava beans, shucked and peeled
- 1T tahini
- 1/2 lemon, juiced
- 2T mint, minced
- 1T ginger, minced
- 1t honey
- Salt and pepper
- 3T extra-virgin olive oil
- For those of you that have never prepared fresh favas, here are the simple steps to prep your beans:
- Shuck the beans, removing them from their outer casings
- Blanch for 1 minute in boiling water, remove and cool
- Make a small slice in one end of the bean's skin and the squeeze the bean out
- And there you have prepped favas, ready to cook. For great step by step pictures check out Chef In You.
- Bring 1 quart of water to a rolling boil. Add 1 T salt. Add prepared fava beans and cook until tender, about 3-5 minutes. Drain beans and add to a food processor with olive oil. Pulse until roughly chopped. Transfer to a medium bowl and mix in remaining ingredients. Salt and pepper to taste. Serve with slices of cucumber, toasted bred and fresh tomatoes.