Fava Beans are a great spring vegetable, also called a Broad Bean, and somewhat like a Lima Bean. I grow my fava beans from seed each year, because you usually don’t see them in the market. It is best to start them in the fall, and come March or so, you are rewarded with these beautiful bean pods.

Fava beans are great in a spring pasta with lemon zest, spring soups, and even as a puree. I share with you one of my favorite ways to use fava beans in this Moroccan-style appetizer, Warm Fava Bean Hummus recipe, from Bon Appétit.

Warm Fava Bean Hummus

Lovingly Adapted from Chef Rafih Benjelloun

Makes about 5 cups

Ingredients:

1 pound shelled fresh fava beans

3-1/2 cups water

7 tablespoons olive oil, divided

6 large garlic cloves, peeled

5 teaspoons ground cumin, divided

1 teaspoon (or more salt)

2 teaspoons Hungarian sweet paprika

1 tablespoon fresh lemon juice

Warm naan or pita breads for serving

Directions:

Add 3-1/2 cups water, 4 tablespoons oil, garlic, and 3 teaspoons cumin. Bring to a boil over high heat. Reduce heat to medium-low. Simmer uncovered 20 minutes. Mix in 1 teaspoon salt. Continue to simmer until beans are tender and soft, stirring occasionally, about 50 minutes longer. Drain and puree in a food processor until it becomes a smooth hummus texture. Season with more salt and pepper, if desired.

Spoon puree into a shallow serving bowl. Mix paprika and two teaspoons cumin in a small dish; sprinkle over puree mixture. Drizzle with lemon juice, then remaining 3 tablespoons oil, if desired. Serve puree with warm naan or pita breads.

Recipe Notes: Puree can be made 1 day ahead. Transfer to microwave-safe bowl. Cool, cover, and chill. Rewarm in 2 minute intervals in microwave, stirring often, before serving.

More Related Posts from My Blog:

Fab Fava Beans

Do You Grow Fava Beans