
Fava bean puree is a tasty alternative to ordinary hummus (made with garbanzo beans).
Prep time: 10 minutes
Cooking time: 5 minutes
ingredients
- 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.