Fava Bean Hummus
James Beard Foundation, NYC
A light, creamy alternative to the usual chickpea-based hummus. Serve with toasted pita and delicious cocktails.
- 1 cup dried, split fava beans
- 1 shallot, chopped
- 1 clove garlic
- Kosher salt
- Juice of 1/2 lemon (2 tablespoons)
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh mint
Place the fava beans in a small saucepan and cover with about 4 cups of cold water. Add the shallot, garlic, and 1 teaspoon salt. Bring to a boil, turn down the heat, and simmer for about 40 minutes or until the beans are falling apart. Cool to room temperature. Drain, reserving 1/2 cup cooking liquid. Transfer the beans and garlic to a food processor. Add the lemon juice, cumin, cayenne, and pepper to taste, and purée until very smooth. With the machine running, add the olive oil in a slow, steady drizzle. Don't worry if the texture is soupy; the purée will stiffen as it chills. Once chilled, stir in the chopped mint and adjust the seasoning.
6 to 8 servings