Oh, the labor of love of fava beans. Instead of a pot of lentils boiling away in the background, these beans require manual TLC. So put on your sweatpants, some sweet tunes, and chill out on the couch while you shell these suckers.
I’m being a bit fussy about the work involved, but once you get in the flow of shelling, it’s pretty darn fun. There’s a meditative quality to just working with your hands – all the colors, textures, and snaps of the beans fade into focus. Especially when my work requires me to be on my feet all day, sitting and shelling are a welcome retreat.
I first found Fava Bean Hummus at Bom Dia Market, where the chef creates brilliant recipes based off what’s in season. At first the hummus’s funky taste made me do a double-taste, but then it immediately grew on me. Then, of course, I had to made it for myself at home. (I don’t know if it’s my more frugal, curious, or competitive nature, but I can’t stand to buy things that I know I could learn to cook. Is that weird?)
Anyway, here’s my hacked version of this savory, meaty hummus. I love it paired with French Breakfast radishes – as a spring-in-California version of the Frenchman’s butter and radishes. The crisp, slightly bitter root pairs perfectly with this grassy, chunky dip. I love it as a protein-rich snack when I don’t have time to make a whole meal. Also, the healthy fava beans pack in folate, iron, and manganese, so win!
Hope you enjoy this tasty snack. It takes less than 20 minutes to shell, cook, and blend, and it will last about a week in your fridge. Didn’t last that long in my home, though! 😉