Life has been hectic lately and my time in the kitchen has been very limited. For the past two weeks, we have been eating very simple food that requires very little preparation time with minimal clean up.
When Linda posted this recipe I knew it was going to be a hit but had to wait until I had more than a few minutes to put dinner together. I am so glad I took the time to shell the fava beans not only once but twice to make this delicious and healthy dip! It’s totally worth the effort and the result is a delicious and refreshing dip full of Mediterranean flavours.
- 1 pound shelled fresh fava beans
- Juice of 1 lemon or more to taste
- ¼ cup tahini
- 1 teaspoon sea salt
- ¼ cup extra-virgin olive oil
- 2 scallions, chopped
- 1 cup loosely packed mint leaves
Place the shelled fava beans in a medium pot and cover with cold water, bring to a boil and cook for about 5 minutes, drain and peel them.
Transfer the peeled fava beans to a food processor along with the other ingredients and pulse until pureed, taste for the seasoning, add more salt or lemon juice if necessary.
Transfer the fava bean hummus to a bowl, garnish with a mint leaf and serve with crudités, crackers or fresh bread.