Delve into soft and yummy. And, lick your lips.
Fava Bean Hummus; creamy pea dip flavoured with citrus lemon, sweet tart paprika, nutty tahini and bitter garlic.
This dish will obliterate your belief that vegan food can’t be simple to rustle up.
- When you’re eardrums are humming as you dance to the latest tunes and a quick dip is the icing you need
- When you’ve just had a good run round the block and famished before you jump into the shower before venturing out for the evening
- When you’ve got a soiree and time is not on your side and you need a dip that’ll have your friends scooping for more
Fava Bean Hummus was inspired when I visited the local zero waste shop and found a casket of fava bean and had an overwhelming need to make a simple fava bean dish with some naan bread I’d purchased.
Fava Bean are broad beans and have been cultivated for millennia. They are part of the pea family and are popular in the Middle East.
Fava Bean Hummus is a condiment and vegan.
- 200g fava bean
- 50ml retained fava bean water
- 2tbs olive oil
- 2tbs tahini
- ¼ tsp sweet paprika
- ½ lemon, juice
- 1 clove of garlic
- Pinch of salt and pepper
- Few sprigs of coriander leaves
- 1tbs olive oil
- Soak the fava beans in filtered water a couple of hours. Drain and place in a pressure cook with fresh filtered water. Pressure cook in 200ml water for 10 minutes. Drain the fava beans but retain the water.
- Place the tahini, oil, juice, garlic, paprika and salt and pepper in a blender. Blend well.
- Add in the fava beans with 50ml of retained fava bean water and pulse roughly. It should form. A smooth paste – add more fava bean water as necessary to make it smooth and creamy. Transfer to a serving dish.
- Garnish with coriander. Drizzle oil over
- Serve with bread or whatever takes your fancy.