Raw Fava, Chickpea & Tahini Hummus
Yes, you can easily buy hummus at the grocery store, but this fava and tahini spread (see photo,) puts store-bought hummus to shame. The fresh, raw favas taste like springtime, and combined with the creamy, nutty tahini, you’ll find yourself eating it directly from a spoon. Serve alongside raw vegetables and pita chips at a dinner party, on crusty toast for breakfast, or as a spread for sandwiches throughout the week. Use the cooked chickpeas from Chickpea Stock or canned chickpeas in a pinch.
Ingrediënten
- Serves 4 to 6
- 1 cup raw fava beans
- 1 cup cooked or canned chickpeas
- 1 clove garlic
- ½ cup tahini
- ¾ cup extra-virgin olive oil plus more for drizzling
- 1 teaspoon salt
- Juice of 1 Meyer lemon
- 1 teaspoon za’atar for garnish
- Handful of fresh mint leaves for garnish optional
Instructies
- It helps to know: This recipe requires a food processor or blender.
- Blanch the beans by dunking them in boiling water for 30 seconds.
- Drain and run cold water over them to stop the cooking process.
- Pop the beans out of their pod and use a small knife to peel and discard the outer skin.
- Add the peeled favas, chickpeas, and garlic to a food processor and pulse until combined.
- With the food processor on low speed, add the tahini.
- Once combined, drizzle in the olive oil and mix to your desired consistency.
- Transfer the mixture to a bowl, add the salt and lemon juice, and stir to combine.
- Drizzle a healthy amount of olive oil over the top.
- Sprinkle with the za’atar and garnish with the mint leaves.
- Serve immediately, or smooth out the top and cover the hummus with olive oil.
- Store, covered in your refrigerator, for up to 1 week.
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