I love hummus and I really want to experiment with different hummus recipes especially with different spices. But this week I decided to share with you one very interesting recipe with fava beans or broad beans. Recently my mother in law brought me some strange beans from Iraq. We don’t have fava beans in our country but it’s very popular in others. Cooking with fava beans is very interesting, but the recipes with it can be used with any other bean. This was my first time to taste fava beans and I really liked it. I cooked a great amount of this strange bean so I had to find a way to use it. Thanks to my imagination I decided to make hummus. Well, I have a new food processor from my mum so I tend to use it these days. And what can I do in my food processor if not hummus?
FAVA BEANS/ BROAD BEANS
First, check out my Fava Beans Recipe – Iraqi Bagilla.
You can make these two recipes at the same time. This way you will save time. And don’t forget that fava beans hummus can stay in the fridge for several days so you won’t have to serve it right away.
Fava bean is actually Vicia faba, and it is also known as broad bean, faba bean, field bean, bell bean, and tic bean. There are many ways to cook fava bean depending on the country. I choose to cook it like in the Middle East and Iran. In Iran, they call this Baghalee and they put it in several famous dishes.
When I started to explore more about how to cook this bean, I was fascinated by how different cultures use it in different dishes. You can be very creative with it and make some very interesting dishes.
Let’s jump to the fava beans hummus recipe!
- Fava beans
- Lemon juice (from 1 lemon)
- Olive oil
I used almost 2 cups cooked fava beans. Feel free to make a smaller amount or bigger. You can add more spices if you are a spice lover like me. I love cumin and I can’t imagine a hummus recipe without it. But you can leave it out this spice and add another of choice. Or just leave it out.
HOW TO PREPARE THE FAVA BEANS
Soak the fava beans overnight if you decide to make this dish. This way you will save so much time to prepare the bean. Boil the fava beans in a bigger bowl for about 1 hour. If your beans are not cleaned then you will have to add one step more and peel them. You can find online tutorials on how to clean fava beans. You can peel them if you soaked them overnight this is a very easy step but it can be boring. If you didn’t soak the beans, then you will have to boil them for 30 minutes, drain them well. Peel the fava beans and put them back to the bowl and boil them another 45-60 minutes.
After 1 hour you can taste one bean to make sure if they are soft and ready. If they are still hard, leave them to boil on low fire another 15 minutes. Then reduce the liquid until just covering the fava beans.
I never put precise measurements because when I cook salty recipes I don’t measure much. This is not the case with desserts. But for those who aren’t very experienced cooks here is how much I used in this recipe.
- 2 cups fava beans
- 2 tablespoons Tahini (you can add less or more, I love tahini so I always put more)
- Juice from 1 lemon
- 3 tablespoons extra virgin olive oil (but also you can add more)
- 1 garlic clove (or garlic powder by taste)
- ½ teaspoon salt
- ½ teaspoon cumin
You will need a food processor for this recipe. Put the ingredients in the food processor and pulse it until it becomes a paste. Add more olive oil or little cold water if it is too dry. It is very easy.
Serve it with Arab bread if you have it, but you can use any kind of bread. I personally love Arab bread but I don’t have it always at home so I eat hummus with carrots, peppers, and cucumbers. Or just put it on any kind of bread.
Enjoy your meal!
If you love Middle Eastern recipes, check out: