Fava Bean Hummus

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!

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:

1. 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.
2. Once they’ve soaked, drain them and cook in boiling water for around 25 minutes. Make sure to strain and drain this liquid.
3. Into a food processor add all your ingredients and blend for 2-3 minutes or until silky smooth.
4. Tip:  if you want that extra silkiness add 2-3 tbsp. of freezing water to the mixture while blending.

Expert Tips & FAQ:

Other dips you’ll love:

• Red Lentil Hummus Dip
• Organic Black Bean Dip
• Avocado Dip
• Vegan Olive Salsa

Fava Bean Hummus

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Prep Time 3 hours hrs

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dip

Cuisine Vegan

Servings 1

Ingredients

  

1x2x3x

• 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

 

• 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

Will last in a tight sealed container in the fridge for up to 1 week.

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Disclaimer: This post was sponsored by Bob’s Red Mill