Fava Bean Hummus

Made with fava beans (aka broad beans), this vegan hummus has an incredibly creamy texture and vibrant color.

Course Condiment, Snack

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings 2-tablespoon servings

Calories 235kcal

Bring a large pot of water to a boil. Fill a mixing bowl with ice water and set aside.
In the meantime, prepare the fava beans. Unzip each pod. Start by pulling one of the ends down the seam to see if you can break open the pod. If it doesn't fully open/unzip, press your thumbs on the seam to open it. Remove the beans.
Transfer the beans to the boiling water and cook for 30 to 60 seconds.
Immediately drain the beans and put them in the bowl of ice water. When you drain the boiling water, it will likely be red. This is normal. After the beans sit in the ice water for a few minutes, drain them.
Remove the skins of the beans. Use your fingers to rip a small whole in the skin of each bean to peel it off. You will have about ⅔ cup of beans after they have been removed from their pods, blanched, and peeled.
Transfer the beans to a food processor or high-powered blender. Add the tahini, garlic, dill, lemon juice, and olive oil. Season with salt and pepper.
Blend until smooth, stopping to scrape down the sides as needed. You may also need to add some more olive oil to promote blending. Taste and adjust the seasonings as desired.
Serve the hummus garnished with flaky sea salt, a drizzle of olive oil, and a few sprigs of dill, alongside fresh vegetables, bread, or chips.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Recipe yields about ½ cup. Double the recipe if you want to make a larger amount.
Store the hummus in an airtight container in the refrigerator for 5 to 7 days.
You can sub dry fava beans that you cook, canned, or packaged, steamed fava beans for the fresh ones. Just skip all of the steps that pertain to preparing fresh ones.