Fava Bean Hummus for Do By Friday
I was a guest on the Do By Friday podcast and I challenged hosts Max, Alex, and Merlin to make hummus without chickpeas. For my experiment I opted to do a standard hummus recipe and just swap the chickpeas with fava beans.
Here’s how it went:
I cooked dried fava beans in the instapot. I had no idea how long it would take so I ended up having to run it through a high pressure cooker three times because it took way longer to soften the beans then I thought.
Next step: peel the skin off the cooked fava beans.
You can just use already ground cumin but I was getting a little fancy so I toasted cumin seeds then hand-ground them (and by me, I mean my friend).
Then everything else is just standard hummus activity — Toss the beans, lemon juice, tahini, salt, cumin, olive oil, water, and garlic into a food processor. Then keep adjusting until it tastes just right.
It turned out really good! Top it with olive oil and a bit of cumin.
I served it with pita and sungak bread, some Persian cucumbers and Armenian string cheese.
You can try this with all different kinds of bases like white beans or even beets, or go old school and just use chickpeas. Here’s my loose recipe (well my mum’s family recipe) but I made a lot of adjustments as I prepared it for my own personal tastes.
Fava Bean Hummus Recipe
1 cup cooked fava beans
1/3 cup tahini
1/2 teaspoon salt
1/3 cup lemon juice
4–5 tablespoons water/olive oil (I used a bit of both and I definitely used more then this, I just have no idea how much. You want to find the right texture so it’s not too runny or too solid.)
2–3 cloves garlic
1 tablespoon cumin
Place all ingredients in a food processor and mix well until smooth. Add more water or other ingredients as needed.