Fava Bean Hummus

Fava beans and other legumes aren’t normally on our menu.  However, we will make an occasional exception for things that come with our CSA share (corn on the cob and baby potatoes both come to mind).  So, when our CSA share included young fava beans for two straight weeks, we had enough saved up to make a batch of this hummus.  It’s a great dip for fresh veggies, or can be simply eaten as a side dish to a meal.

Gather Up:

• 2 cups shelled young fava beans (about 2 lbs whole)
• juice and zest of one lemon
• 3 cloves garlic, peeled and roughly chopped
• 1 cup cream top plain yogurt
• 6 tbsp tahini
• 1 tbsp balsamic vinegar

Start out preparing the fava beans.  Normally, they would come in dried pods and would be rock hard.  But since these are “young” or “spring” beans, the pods are green and soft and the beans inside are almost tender enough to eat raw.  We need to separate them from the pod – which has an interesting “fur” on the inside that looks almost like mold when you open the first one.  Run the very tip of a sharp knife down the length of a pod, then split open with your fingers and run a finger or thumb down the length to pop loose each bean.  Collect them in a bowl.

In the meantime, get a sauce pan with about two quarts of water boiling on the stove (a full boil – not just a simmer).  When all of the beans are shelled (and you’ve got about 2 cups total), drop them into the pot of boiling water and let them cook for exactly three minutes.  Don’t worry if the water doesn’t actually come back up to a full boil – go only three minutes.  Immediately drain them in a colander and let cool (you can immerse them in an ice water bath to speed it up).

In a food processor bowl, combine all of the other ingredients.  When the beans have cooled, add them as well.  Process on full speed until everything is pureed to a thick paste.  Scrape the bowl sides as needed, and make sure the garlic gets fully blended (it always seems to let one or two big chunks escape).

Transfer to a serving bowl.  Chill for at least an hour, then serve with some raw veggies for snacking.  Or grab a couple spoonfuls along side some lamb chops or beef short ribs.  Dig in!