Fava Bean Hummus
This recipe combines the robust flavors of late-season fava beans with the richness of extra-virgin olive oil, creating a velvety and savory puree that is sure to impress. With a few simple steps and the expert guidance of Chef Traci Des Jardins, you can transform these humble beans into a luxurious and flavorful dish. Perfect for any occasion, this fava bean puree will elevate your dining experience and leave your taste buds craving more.
— Constant Cookbook
Ingredients
- 6 lb. late-season fava beans
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- Bring a pot of water to a boil over high heat. Meanwhile, remove the fava beans from the pods. Briefly plunge the beans into the boiling water to loosen the skin and then remove the fine membrane.
- Place the beans in a heavy-bottomed pan, and add the olive oil, a good amount of salt and 1/2 cup water. Bring to a boil and then reduce the heat to low, cover and cook for about 30 minutes. Remove the lid and cook, stirring frequently and mashing the beans, until most of the moisture has evaporated and the beans have turned to a puree. Adjust the seasoning with salt and add some pepper. Makes 3 cups.
- Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.
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