Fava Bean and Roasted Pepper Hummus
If you think chickpea hummus is good, well wait until you try this new version with fava beans! This hummus tastes great as a spread in sandwiches, or as a dip for cut veggies or crackers. I like the taste best when I use a combination of red and yellow roasted peppers in the dish. For full directions on how to oven roast bell peppers, check out my Millet Couscous recipe also within this site.
No fava beans on hand? You can always go traditional and make the recipe with chickpeas instead. Either way, you won’t believe how much better fresh made hummus tastes from the pre-made store brands. One bite and you will be hooked!
2 1/2 cups Fava beans, soaked then removed from shells
1/2 cup Roasted bell peppers, red, yellow and/or orange
2 tablespoons Sesami tahini
1 large Garlic clove, crushed
1 medium Lemon, juiced
1/8 teaspoon Paprika
pinch Sea salt
Put the shelled fava beans into a large pot of water. Bring to a boil, reduce heat, then simmer for about 45 minutes, or until cooked. Strain water and cool beans.
In a food processor, add the cooked beans, roasted pepper, tahini, garlic, lemon, paprika and salt. Process until smooth. Refrigerate and serve chilled.
Yield: 3 cups