Fava Bean Hummus

  • DSCN0465_resize
  • DSCN0469_resize
  • DSCN0471_resize
  • DSCN0473_resize
  • Details
  • Related Items

Fava beans and other legumes aren’t normally on our menu.  However, we will make an occasional exception for things that come with our CSA share (corn on the cob and baby potatoes both come to mind).  So, when our CSA share included young fava beans for two straight weeks, we had enough saved up to make a batch of this hummus.  It’s a great dip for fresh veggies, or can be simply eaten as a side dish to a meal.

Gather Up:

  • 2 cups shelled young fava beans (about 2 lbs whole)
  • juice and zest of one lemon
  • 3 cloves garlic, peeled and roughly chopped
  • 1 cup cream top plain yogurt
  • 6 tbsp tahini
  • 1 tbsp balsamic vinegar

Start out preparing the fava beans.  Normally, they would come in dried pods and would be rock hard.  But since these are “young” or “spring” beans, the pods are green and soft and the beans inside are almost tender enough to eat raw.  We need to separate them from the pod – which has an interesting “fur” on the inside that looks almost like mold when you open the first one.  Run the very tip of a sharp knife down the length of a pod, then split open with your fingers and run a finger or thumb down the length to pop loose each bean.  Collect them in a bowl.

In the meantime, get a sauce pan with about two quarts of water boiling on the stove (a full boil – not just a simmer).  When all of the beans are shelled (and you’ve got about 2 cups total), drop them into the pot of boiling water and let them cook for exactly three minutes.  Don’t worry if the water doesn’t actually come back up to a full boil – go only three minutes.  Immediately drain them in a colander and let cool (you can immerse them in an ice water bath to speed it up).

In a food processor bowl, combine all of the other ingredients.  When the beans have cooled, add them as well.  Process on full speed until everything is pureed to a thick paste.  Scrape the bowl sides as needed, and make sure the garlic gets fully blended (it always seems to let one or two big chunks escape).

Transfer to a serving bowl.  Chill for at least an hour, then serve with some raw veggies for snacking.  Or grab a couple spoonfuls along side some lamb chops or beef short ribs.  Dig in!

Bacon-Roasted Brussels Sprouts

Recipes posted a year ago: Quick Cheesecake Treats Thai-inspired Beef and Melon Salad I have to admit to being a bit of a newcomer to enjoying Brussels sprouts.  In fact, it wasn’t until doing this …

Rustic Raspberry Tart

I love summers in the PNW.  Unfortunately, it seems this year the sun has only decided to warm us up in the last week… of July!  Well, even though the sun wasn’t showing it’s shining …

Onion Pepper Burgers_03

Onion Pepper Burgers

  Onion Pepper Burgers   Print Prep time 10 mins Cook time 10 mins Total time 20 mins   Author: Purely Primal Serves: 5 Ingredients 1-1/2 lbs of grass-fed free-range beef 2 scallions or green …

Grandpa Don’s Bugachi (Teriyaki Beef Skewers)

Just over a week ago, Karen posted a recipe that started out with a small tribute to a great man who I never got the chance to meet…but I still feel blessed to experience his …

Margarita Pork Chops

This recipe is packed with flavor and requires very little prep work before starting it on the grill.  The trick is using highly acidic lime juice for a short marinade, followed by basting the meat …