Fresh Fava Bean Hummus with Crisp, Local Radish Salad
Yield: Makes ~2 cups hummus
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.
- 1 pound fava bean pods Add to list
- 1 cup cooked garbanzo beans Add to list
- 4 to 5 cloves garlic, minced Add to list
- 2 tablespoons tahini Add to list
- 1 teaspoon salt (or to taste) Add to list
- 3 tablespoons fresh lemon juice Add to list
- 1/4 cup extra virgin olive oil Add to list
Crisp, Local Radish Salad
- 12 (or so) radishes, grated or cut into thin strips Add to list
- 1 teaspoon fresh dill Add to list
- 2 tablespoons lemon juice Add to list
- 2 tablespoons extra virgin olive oil Add to list
- Salt to taste Add to list
Shuck the fava beans from the pods. Cook them in boiling, salted water for 5 to 6 minutes, until the inside of the bean is tender. Allow to cool for 10 to 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.
For Crisp, Local Radish Salad
Combine all of the ingredients in a small bowl and chill.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on May 23, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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