Preparing hummus from fresh seasonal Fava beans gives you a glorious jade green color and a spicy-bright taste. Use a good quality extra virgin olive oil since it really is an important part of the flavor profile. Here, I have offset the silky richness of the hummus with a tart local radish salad and a rainbow of garnishes.
(Makes about 2 cups hummus)
1 pound fava bean pods
1 cup cooked garbanzo beans
4-5 cloves garlic, minced
2 tablespoons tahini
1 teaspoon salt (or to taste)
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Crisp Local Radish Salad (recipe follows)
Pita or flat bread
Olives (we used green and black Cerignola on the show)
Sliced red bell pepper
Shuck the fava beans from the pods. Cook them in boiling salted water for 5-6 minutes, until the inside of the bean is tender. Allow to cool for 10-15 minutes. Pop the soft inner flesh from the beans into a small bowl.
In the bowl of a food processor fitted with the steel blade, combine the tender fava beans, garbanzo beans, garlic, tahini, salt and lemon juice. Pulse a few times. Add the olive oil and puree to a smooth paste. (If it is a little dry, add more olive oil) Adjust the seasoning to your taste with more salt or lemon juice if desired.
Serve with warm pita and the radish salad and garnish with bright accompaniment.
Crisp Local Radish Salad:
12 (or so) radishes, grated or cut into thin strips
1 teaspoon fresh dill
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt to taste
Combine all of the ingredients in a small bowl and chill.
Recipe developed by Lynne Vea