Fava beans are full of nutrition and are a nice addition to chickpeas. I like to make hummus, along with various dips, for party platters. Fava Bean Hummus is so versatile that you can even use it for a spread on sandwiches and wraps.
2 Cups Uncooked Fava Beans
1 Cup Cooked Chickpeas
2 Tablespoons Tahini
1/4 Cup Olive Oil
1 Tablespoon Lemon Juice
1 Teaspoon Kosher Salt
3 Garlic Cloves
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
Olive Oil For Garnish
1/2 Teaspoon Paprika For Garnish
1 Teaspoon Chopped Fresh Mint Leaves For Garnish
In large-size bowl add fava beans and cover with cold water. Let soak 3 to 6 hours.
Drain fava beans and add to pot. Cover with water and bring to a boil. Cook 25 minutes. Remove from heat and drain.
Add drained fava beans, chickpeas, tahini, olive oil, lemon juice, kosher salt, garlic, oregano, and thyme. Pulse 2 to 3 minutes until smooth.
Transfer to serving bowl or tightly sealed container. Will keep, refrigerated, for up to 1 week.
When serving garnish with olive oil, paprika, and mint leaves.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
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