Recipe & Pic from Elle Republic
If you're new to Favas and aren't sure how to prepare them, this is a great gateway recipe! All the familiar flavor of hummus with a delicious creamy texture. Serve with pita bread or use as a dip for sugar snap peas and carrot sticks!
1 lb fresh fava beans (broad beans in their pods), shelled
1 garlic cloves, minced
½ teaspoon ground cumin
pinch of sumac (optional)
1 tablespoon freshly squeezed lemon juice
1 tablespoons extra-virgin olive oil
2 tsp tahini (well-stirred)
2 tsp cold water
handful fresh flat-leaf parsley, chopped
sea salt and freshly ground pepper, to taste
Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.
TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.
Place beans, garlic, cumin, sumac, lemon juice, olive oil, tahini, water and parsley in a food processor (alternatively use an immersion blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more sumac.
Serve with toasted pita bread and enjoy!