Quick Fava Bean Hummus
Split drived fava beans make a delicious alternative to chickpeas as the basis for hummus, and they don't even need soaking. This fava bean hummus can be cooked from scratch in well under an hour.
- 100g split dried fava beans
- 2 tablespoon tahini
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- ½ teaspoon mild dried chilli
- 1 garlic clove
- ½ teaspoon lemon zest
- 1 tablespoon chopped parsley or mint
- smoked paprika to garnish
- Place the fava beans in a pan, cover with water and boil for 30 minutes, topping up with water if necessary. After 30 minutes cooking the beans will be soft and creamy but mostly still intact with some bite - this will give a course hummus. For a smoother consistency continue cooking for 40 minutes or more and the beans will cook down to a creamier paste.
- Meanwhile, mix 2 tablespoon each of tahini, olive oil and lemon juice, stirring well for a creamy consistency. Add half a teaspoon each of mild dried chilli and lemon zest, a tablespoon of chopped parsley or mint. Crush and finely chop the garlic, then add to the tahini dressing.
- When the beans are cooked, drain, place in a bowl and stir in the tahini dressing. For a really creamy hummus, use a food processor. Drizzle with a little olive oil and garnish with chopped parsley and smoked paprika. Best eaten warm!