Fava Bean Hummus
Fava beans make this hummus lighter without sacrificing the deep flavor.
Cooking Time: 20 m Servings: 8
Ingredients:
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1 c vegetable broth or stock
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1 c water
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1 can fava beans, drained and well rinsed – small fava beans work best (about 2 cups)
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½ can garbanzo beans, drained and rinsed well (about 1 cup)
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2 large cloves garlic, peeled
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2 teaspoons Tahini
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1 teaspoon lemon juice
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¼ c The Olive Scene Medium Extra Virgin Olive Oil
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1 teaspoon ground cumin
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½ teaspoon fine sea salt, to taste reserved liquid from cooking the beans
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additional cumin or cayenne to taste
Directions:
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Combine broth and water in a medium pot with the fava beans and garlic cloves.
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Bring to a boil over medium-high heat, then lower the heat to medium-low and boil gently another 5-10 minutes, until about half the liquid has evaporated and the garlic cloves are very soft.
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Drain the fava beans and reserve the cooking liquid.
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In the bowl of a food processor, blend the garbanzo and fava beans, garlic, Tahini, lemon, oil, cumin, and salt until smooth.
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Add a bit of the reserved cooking water if necessary to achieve desired texture.
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Sprinkle with more spices and drizzle with additional olive oil if desired, before serving.
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Sprinkle with spices and serve with bread, crackers or vegetable for dipping.
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Bread, crackers, or cut vegetables for serving
*It tastes great while still warm, or can be served at room temperature.
*It would also make a great filling for sandwiches or wraps.
**Makes about 2 cups.
**Store, covered, in the refrigerator up to 4 days.