Grilled Fava Bean Hummus

Written by Eydie Desser

I was “blessed” this year with two large beautiful Fava Bean plants, which produced about 12 lbs of fava beans. Thank goodness, not all at the same time!  This way I could pick a few at a time, shell them, and use them in a variety of ways: cooking them and adding to salads, or mix with baked mushrooms and other steamed veggies, make fava bean crostini, and grill them for this delicious hummus!  You’ll get just a hint!


For Grilling the Fava Beans:

  • 2-½ lbs large fava beans in their shell
  • 3 TB olive oil (we will not be eating this!—only used on the outside of the beans to help with grilling)
  • 1 Lemon, juiced 

For the Hummus:

  • 1-½ cup grilled fava beans, shelled and removed from pod
  • 2 small garlic cloves, minced
  • ½ tsp. Cumin
  • 4 TB lemon juice
  • 3 TB raw Tahini
  • ¼ tsp. Freshly ground black pepper
  • ⅛ tsp. Red pepper flakes, or more to taste
  • 2 TB ice water
  • 2 TB chopped fresh basil, or cilantro leaves
  • ¼ tsp. Salt (optional)


Grill the Fava Beans:

1- Set up your grill for grilling and light coals, (we use these) and soak a handful of hickory, alder or oak chips in water for 30 minutes. 

2- Wash and dry the fava beans, and place in a bowl. 

3- Pour olive oil all over the beans, and squeeze lemon juice on top.  Mix to thoroughly coat the beans.

4- When the coals are ready, strain the soaked wood chips  and place on top of coals. Cover the grill and let the chips start to smoke. Uncover and place the beans on the grill and cook until browned, flip and brown on the other side.  You know they are ready when their seams start to open.

5- Carefully remove the beans from the grill to a bowl, and let cool.

Make the Hummus:

1- Once cool enough to handle, remove the beans from the grilled shell.  With your thumbnail, pinch off a tiny bit of the smooth end of each bean and pop the beans out of their cream colored pod, and place in a small bowl.

2- In the bowl of a food processor, place the fava beans, minced garlic, cumin, lemon juice and tahini, black pepper flakes.  Process until blended and smooth.  Add 2 TB ice water and continue to process until the hummus reaches a smooth consistency…just 30 seconds or so. 

3- Add the basil or cilantro, and pulse just a few times to incorporate. 

Place in a pretty bowl surrounded by fresh crudite, or use the hummus as a spread on a cabbage leaf, add chopped crudite, roll and eat as a wrap.

Notify of
Inline Feedbacks
View all comments