Fava Bean Hummus
When preparing this recipe from Chef Traci Des Jardins, use late-season fava beans, which will be starchier than those harvested earlier in the season. Spread the hummus on crostini or serve with bread for dipping.
- 6 lb. late-season fava beans
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
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.