2 pounds fresh fava beans
1 shallot, chopped
1 clove garlic
Juice of ½ lemon (2 tablespoons)
½ teaspoon ground cumin
½ teaspoon coriander
Freshly ground black pepper
3 T extra virgin olive oil
2 T chopped fresh mint
2 T chopped fresh basil
To prepare the fava beans, remove them from the pods and blanch in boiling water for about 60 seconds to loosen the skin. When cool enough to handle, remove the skin and discard. In a sauce pot, add beans, shallot, garlic and 1 teaspoon salt. Bring to a boil, turn down the heat and simmer for about 15-20 minutes until beans are very tender. Cool to room temperature. Drain and transfer the beans, shallot and garlic to a food processor. Add the lemon juice, cumin, coriander and pepper to taste and purée until very smooth. With the machine running, add the olive oil in a slow, steady drizzle. Don’t worry if the texture is soupy, the purée will stiffen as it chills. Once chilled, stir in the chopped mint and adjust the seasoning. Serve with grilled pita, toasted baguette or crackers.
This hummus is also a great sauce for grilled chicken or fish.
Fava beans have a natural, starchiness that gives them great creaminess when pureed, which complements the round texture of Chardonnay. The herbs, citrus and spices in the hummus touch on the soft acidity, fruit and subtle oak, amplifying the wine as a whole.
Hors D’oeuvres, Appetizer
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