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As every good Greek person knows, hummus should be considered an essential, right up there on the list next to toilet paper and water! In fact, I think my body is made up of 80% water and the other 20% is hummus. For anyone who is trying to eat more plant-based, hummus is such a versatile vegan spread. For that reason, I have made many different versions of the classic chickpea hummus and wanted to mix it up by using fava beans as the base for this delicious dip!
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Ingredient Notes:
Fave Beans: Fava beans pack a serious punch of nutrition so they were an easy pick as a chickpea substitute! They give this hummus a rich creamy texture with a long list of health benefits. Some of the top nutritional values are actually super beneficial for women! One cooked cup of these Bob’s Red Mill Fava Beans will give you:
- 44% RDA of Folate; super important for women during pregnancy
- 14% RDA of Iron; women need more Iron than men, thank you menstruation
- 100% RDA of Manganese; a diet high in Manganese can help prevent osteoporosis and may decrease the severity of PMS!
- 37% RDA of Fiber; because everyone needs to have good poops
How to make fava bean hummus:
- Into a bowl add your fave beans and cover them with water. The Bob’s Red Mill ones don’t take long to soak so I only left them in water for 3 hours.
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Once they’ve soaked, drain them and cook in boiling water for around 25 minutes. Make sure to strain and drain this liquid.
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Into a food processor add all your ingredients and blend for 2-3 minutes or until silky smooth.
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Tip: if you want that extra silkiness add 2-3 tbsp. of freezing water to the mixture while blending.
Expert Tips & FAQ:
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Ingredients
- 2 cups uncooked fava beans
- 1 cup cooked or canned chickpeas
- 1 heaped tbsp. tahini
- 1 tbsp. lemon juice
- season to taste
- 2 garlic cloves
- 1 tsp. dried oregano
- 1 tsp .dried thyme
- garnish with black sesame seeds, garlic and fresh thyme
Instructions
Start Cooking- Into a bowl add your fave beans and cover them with water. The Bob’s Red Mill ones don’t take long to soak so I only left them in water for 3 hours.
- Once they’ve soaked, drain them and cook in boiling water for around 25 minutes. Make sure to strain and drain this liquid.
- Into a food processor add all your ingredients and blend for 2-3 minutes or until silky smooth.
- Tip: if you want that extra extra silkiness add 2-3 tbsp. of freezing water to the mixture while blending.
Notes
Disclaimer: This post was sponsored by Bob’s Red Mill
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YUM!
Hi Maria can I use canned or frozen favas
Thank you
Hello! yes, either of those should work! Just make sure that if you are using frozen that you thaw them first!
what if I don’t have tahini?
I
have used peanutbutter…is good!
That’s a pretty essential ingredient for Hummus… I am at a loss here, so sorry, I don’t think I know a substitute! Perhaps, sunflower seed butter!
I have fresh fava beans. Don’t need to soak them right?
No you should be good to go if they are fresh and cooked!
This is just what I have been looking for. Trying to eat low carb as well. Thanyou.
You’re so welcome!