Fava Bean Hummus
The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus, perfect for dipping vegetables or pita.
- 2 Cups dried fava beans
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon plus 1 teaspoon tahini
- 1 clove garlic
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon fine sea salt
Place the beans in a large bowl with enough cold water to cover by 2 inches. Let them soak overnight.
Drain the soaked beans. Remove the outer shell from each fava bean and discard. Place the peeled beans in a large saucepot. Cover with cold water by 2 inches and bring to a boil. Reduce the heat, cover, and simmer, until the beans are very tender, about 30 minutes.
Drain the beans and place in the bowl of a food processor. Add the remaining ingredients and process until puréed.