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spiced curiosity | fava bean hummus
Fava Bean Hummus! :)

Thursday, May 14, 2015

fava bean hummus

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.

Fava Bean Hummus! :)Fava Bean Hummus! :) Fava Bean Hummus! :)

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.

Fava Bean Hummus! :)

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?)

Fava Bean Hummus! :)

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!

Fava Bean Hummus! :)Fava Bean Hummus! :)

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! 😉

spring fava been hummus

Total Time: 20 minutes


  • 2 lbs fresh fava beans / 2.25 cups shelled
  • 2 large garlic cloves
  • 1 tsp. ground coriander
  • 1 lemon’s juice
  • 1 tsp. tahini
  • 1 tsp. sea salt + more to taste
  • cracked black pepper


  1. Shell the beans. I find it easiest to tear off the seams, open the pod length-wise, then slip out the beans with my thumb.
  2. Heavily salt a large pot of water, then bring to boil over high heat. Blanch shelled beans for 60 seconds, reserving a cup of the water. Immediately set beans in ice water.
  3. Blend remaining ingredients with beans and cooking water in a food processor or blender until almost creamy. Enjoy as a dip with carrots or radishes, or as a spread on baked sweet potatoes.


When choosing fava beans, look for firm skin with no black spots.


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