Fresh Fava Bean Hummus with Radish Salad
Yield: 2 cups
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.
- 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
- 12 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 fava beans from the pods. Cook 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 beans into a small bowl.
In the bowl of a food processor fitted with the steel blade, combine fava beans, garbanzo beans, garlic, tahini, salt and lemon juice. Pulse a few times. Add olive oil and puree to a smooth paste. (If it is a little dry, add more olive oil.) Adjust seasoning to your taste with more salt or lemon juice.
Serve with warm pita and radish salad and garnish with bright accompaniments.
Combine all 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