Fava Bean Hummus

Fava Bean Hummus


This hummus made with dried
fava beans, a version of a Morrocan

dip called Bessara, is actually lighter than the traditional hummus made
with chick peas. Very easy, requiring soaking the beans in water overnight, boiling the beans and then using a food processor to produce a smooth airy hummus. Adding garlic, lemon juice
and tahini but also cumin, cayenne
pepper and paprika.

Ingredients

1 1/2 cups dried fava beans preferably skinless
2 cloves garlic
1/3 cup tahini (mix well before using)
1/3 cup freshly squeezed lemon juice
2 tablespoons reserved cooking liquid
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
Olive Oil
Parsley for garnish

Directions
Soak the dried fava beans overnight in a large bowl of water. If unable to buy skinless fava beans, drain the beans and peel them, the skin comes off quite easily.
Place the beans in a large pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until really tender, about 1 hour.
Drain the beans reserving the liquid.
Transfer the beans to a food processor, and add 2 cloves garlic, 1/3 cup tahini, 1/3 cup freshly squeezed lemon (basically 1 lemon) 1  teaspoons salt, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and if the mixture seems too thick after processing, add some of the reserved liquid. Process until the mixture is smooth. Serve on a platter with a little olive oil poured over the top.
This was really good with filafel instead of tahini sauce!