Fava beans make this hummus lighter without sacrificing the deep flavor.
Cooking Time: 20 m Servings: 8
1 c vegetable broth or stock
1 c water
1 can fava beans, drained and well rinsed – small fava beans work best (about 2 cups)
½ can garbanzo beans, drained and rinsed well (about 1 cup)
2 large cloves garlic, peeled
2 teaspoons Tahini
1 teaspoon lemon juice
1 teaspoon ground cumin
½ teaspoon fine sea salt, to taste reserved liquid from cooking the beans
additional cumin or cayenne to taste
Combine broth and water in a medium pot with the fava beans and garlic cloves.
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.
Drain the fava beans and reserve the cooking liquid.
In the bowl of a food processor, blend the garbanzo and fava beans, garlic, Tahini, lemon, oil, cumin, and salt until smooth.
Add a bit of the reserved cooking water if necessary to achieve desired texture.
Sprinkle with more spices and drizzle with additional olive oil if desired, before serving.
Sprinkle with spices and serve with bread, crackers or vegetable for dipping.
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.