Fava Bean Hummus
In Italy, fava beans are a harbinger of spring, making their appearance mid-March into May. They are also one of the most ancient, cultivated plants, with evidence of their culinary use dating back to 6000 BC. Yes, they require work to remove the beans from their sturdy pods and then shuck the thick outer coating, but the sublime flavor is worth it. This Fava Bean Hummus is delish. Also, try the Fava Bean and Asparagus Risotto.
Prepping the beans
Count on 2 pounds (a slight kilo) of fava bean pods yielding about 1 cup (250 milliliters) of the tender inner beans. This is sufficient for 4 servings.
With a sharp knife, cut along the outer ridge of the bean pod.
Use your fingers to open the pods and pop the beans out, placing them in a bowl.
Bring a saucepan of water to a boil and salt generously. Add beans and blanch for 2 minutes; drain in a colander under cold water until cool.
Remove the inedible coating by holding a bean over a small bowl while your finger pinches open one end of the bean. Gently squeeze, so the inner bean pops out into a small bowl.
Fava Bean Hummus
Serves 4 to 6, depending on how many other appetizers you offer
1 cup (250 milliliters) prepared fava beans
1 clove peeled garlic
2 teaspoons (10 milliliters) fresh mint leaves
juice from 1 lemon
2 tablespoons (30 milliliters) tahini
salt to taste
crackers to serve
Directions
Place all ingredients in a small blender and puree. Season to taste.
If the dip is too thick, thin it by adding olive oil while the blender is running.
The good news! This can be made six hours ahead, covered, and refrigerated.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
