Fava Bean Puree with Zaatar

fava bean puree
fava bean puree

Fava bean puree is a tasty alternative to ordinary hummus (made with garbanzo beans).

Fava bean puree with zaatar has a woodsy, aromatic overtone and a wonderful creamy texture.

Zaatar is a middle Eastern spice made with ground dried thymeoreganomarjoram, mixed with toasted sesame seeds, salt and sumac.

Prep time: 10 minutes

Cooking time: 5 minutes

  • 1 can fava beans (19-20 oz, packed in water)
  • 1/4-1/2 cup olive oil + 1 tbs (to drizzle on finished puree)
  • 1 cup vegetable broth
  • 1 tsp each, salt & pepper
  • 1 1/2 tsp zaatar
  • 1 tsp thyme (use fresh, if possible)
  • 2 cloves garlic, finely minced
  • 1/2 yellow onion, finely diced
  • 2 1/2 tbs lemon juice (if using fresh lemon, zest the fruit for garnish)
cooking instructions
  • Rinse fava beans, set to drain
  • Heat 1/4 cup oil, garlic, onion, salt, pepper, thyme and zaatar over medium-high heat in a heavy bottomed skillet, stirring so that garlic and onion don’t burn
  • Add fava beans and stir for 2-3 minutes
  • Add vegetable stock, reduce heat to medium-low and cover skillet; simmer for about 15 minutes, until liquid is absorbed
  • Remove skillet from the heat and transfer beans to a blender
  • Blend until puree is smooth, slowly adding in lemon juice and (up to 1/4 cup olive oil, use less if you want a stiffer texture)
  • Spoon mixture into a serving dish and drizzle 1 tbs olive oil over the puree
  • Serve with pita strips, crostini, or with crudite

Variation: If you can find fresh fava beans, use those in lieu of canned. You will need to boil the beans for about 12 minutes before using.