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Categories: Sauces and condiments, Vegetarian

Fava bean hummus

Big, crisp flatbread fragrant with warm spices. A trio of fabulous dips -- fresh fava "hummus" garnished with a dollop of Lebanese yogurt and sprinkled with sumac; a rich, ripe-flavored cherry tomato confit; smoky-tasting baba ghanouj topped with spicy harissa. ... Read more

Total time: 20 to 25 minutes, plus chilling time | Serves 12
Note: From Tiara Cafe.
  • 1 1/2 pounds fava beans
  • 2 tablespoons tahini
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 1/4 teaspoon salt
  • 1 medium clove garlic, smashed to a paste
  • 1/4 cup Greek yogurt
  • 1/8 teaspoon sumac

Step 1Remove the fava beans from their pods, then shuck the beans and blanch them in salted, boiling water for 4 to 5 minutes. Shock the beans in an ice bath to cool, then peel.

Step 2In a food processor, blend the favas with the tahini, olive oil, lemon juice, salt and garlic until smooth.

Step 3Spoon into a bowl and cover tightly with plastic wrap. Refrigerate; allow a few hours for the garlic to permeate the hummus. Let the hummus warm up to room temperature before serving.

Step 4Spoon into ramekins and top with Greek yogurt and a pinch of sumac.

Each serving of 2 tablespoons:
127 calories; 5 grams protein; 11 grams carbohydrates; 0 fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 260 mg. sodium.
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