Grilled Fava Bean Hummus


butterfly Makes: 1-½ cups

Written By Eydie Desser

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I was “blessed” this year with two large beautiful fava bean plants, which produced about 12 pounds of fava beans. Thank goodness, not all at the same time!  I could pick a few at a time, shell them and use them in a variety of ways.  I add these refreshing morsels to salads, or mix with baked mushrooms, and other steamed veggies. I decided to make everyone’s favorite dip, aka, hummus with fava beans— a fabulous twist and delicious one too!  You can even make the hummus and use it on crostini- another twist on the familiar avocado toast.

Ingredients

For the Grilled Fava Beans:
  • 2-½ pounds large fava beans in their shell
For the Hummus:
  • 1-½ cup grilled fava beans, shelled and removed from pod
  • 2 small garlic cloves, minced
  • ½ teaspoon ground cumin
  • 4 tablespoons lemon juice
  • 3 tablespoons raw tahini
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon red pepper flakes, or more to taste
  • 2 tablespoons ice water
  • 2 tablespoons chopped fresh basil, or cilantro leaves

Directions

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.  Then add to the coals, and when the coals are ready, place the fava beans in their shells on the grill.
  2. Grill the beans until browned, flip and brown on the other side. You know when they are ready when the seams start to open,
  3. Carefully remove the beans from the grill to a bowl or platter and let cool.
Make the Hummus:
  1. Once the beans are cool enough to handle, remove the beans from the shell.  With your thumbnail, pinch off a tiny bit of the smooth end of each bean and pop the beans  (link to video) out of their pod, and place in a small bowl.
  2. In the bowl of a food processor, place the fava beans, minced garlic, cumin, lemon juice. tahini, and black pepper flakes.  Process until blended and smooth.  Add 2 tablespoons of  ice cold water and continue to process until the hummus reaches a smooth consistency, about  30 seconds or so. 
  3. Add the basil or cilantro, and pulse a few times to incorporate.
To Serve:
  • Place in a pretty bowl surrounded by fresh crudites on a wooden board, or use the hummus as a spread on a cabbage leaf, add chopped crudites, roll and eat as a wrap.

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