When we get fava beans, we tend to get them by the kilo…several kilos.
We usually just eat them either raw or cooked with Calabrian sausage, but this year I was determined to do something different. Somehow I got the idea in my head to make a fava-based hummus. I love chickpea-based hummus, which I make here despite the lack of tahini, so I gave it a go.
I really enjoyed it, so I’m posting the recipe in case you’d like to try it too.
Some notes before beginning:
- The measurements in this recipe are estimates (although I am usually pretty good at estimating, so do feel safe in using them as general guidelines). Even if I did measure things exactly, though, amounts are going to differ by personal choice, so use your judgment. I trust you!
- This recipe makes enough fava spread for about five slices of bread, the size of which you can see in the photo (each slice sits comfortably in my hand with outstretched fingers). For two people as an appetizer or snack this is a great amount; the mixture probably isn’t going to keep very long in your fridge, so I don’t know how much leftover you really want to make.
- The spread might be even better after sitting for just a little while to let the flavors merge, but I wouldn’t say to leave it more than a day or two. When I make hummus and put it in the fridge, it’s not very appetizing after just two days.
- After I made this, I then looked online for similar recipes. I know. Cart before the horse and all. I see that many blanch their favas before making a spread with it. If you want to do that just give them a dip in boiling water for about 30 seconds and then proceed with the mashing. I think this may be mainly to get the external shell off and make digestion easier, but you can just remove it yourself while they’re raw and keep all the nutrients intact to boot. That’s my recommendation, unless you have particularly hard favas that you think won’t mash well. Judgment time again!
- I added the peanut butter to this recipe because I thought it still needed *something*; if you have tahini, you can certainly try that. You can also try it without the peanut butter or tahini, of course.
- If you play around with this recipe, please let me know. I think it’s a great base spread that can go many different ways, and I’d love to hear your suggestions! This would also be great with some other stuff layered on top or bottom from sardines to ricotta cheese to diced tomatoes. Mmmm.
Fava Bean Spread
- Fresh shelled favas from about 20 medium to large pods
- 1 small clove of garlic, minced
- 3 tablespoons olive oil (just enough to give it some moisture, not make it oily)
- 2 teaspoons peanut butter
- 3 squeezes of lemon juice
- Salt to taste
1. Puree together all ingredients to your desired level of smoothness; I like mine a little chunky.
2. Taste for what’s off/missing and adjust.
3. Spread on toast, fresh bread, crackers, grilled meats, raw veggies, whatever you like!