I went to make hummus the other day & looked in my pantry for dried chickpeas... I saw fava beans first so I used them instead. Everything else went exactly the same as it would if I saw the dried chickpeas first as I made this exactly the same was as I'd make hummus. I was going to call this dip "Fava Bean Hummus" but I'm pretty sure that hummus means chickpeas in Arabic (?) so I'm going with Fava Bean Dip. It's yum!
We eat a lot of hummus in our house... Ivy has decided she doesn't like carrots anymore (UGH!) but she will eat them with hummus. She also regularly dips tofu into hummus which basically proves my point that hummus goes with everything. She loves this dip which is great because it's all real, whole ingredients rather than most hummus' from the shops. When I do buy hummus always prefer the ones that are made with loads of tahini so I used quite a lot of tahini in this one! YUM!
Ps- Did you know that fava beans are actually broad beans? So, I could've actually called this broad bean dip too!
- 1 cup dried split fava beans
- 1/2 cup tahini
- Juice of 1-2 lemons
- Around 3 tbsp olive oil
- 1/2-1 tsp cumin depending on your preferred taste
- Salt & pepper
- 1 garlic clove
- Soak the beans overnight in lots of water - they absorb heaps!
- The next day, drain & rinse the beans, add them to a pot, cover with water & bring them to a mild boil. Simmer for around 20-25 minutes or until fully cooked
- Drain them & add to a high speed mixer or food processor with the tahini, lemon juice, olive oil, cumin, salt & pepper. Finely grate in the garlic too
- Blitz until smooth
- Taste & adjust with more lemon juice, cumin, salt, pepper or olive oil to your liking. The actual amount will depend on your preferred taste. I like mine quite lemony & less cumin-y.
- Use with everything because hummus goes with everything and so does this!