A healthy and delicious green alternative to the chickpea hummus. This is a great dip for when fresh broad beans are in season. It goes well with crusty bread or toasted pita.
1kgfresh fava (broad beans in their pods), shelled
2tablespoonfreshly squeezed lemon juice
3tablespoonsextra-virgin olive oil
handful fresh flat-leaf parsley,chopped
sea salt and freshly ground pepper,to taste
toasted pita bread
Bring a medium pot of salted water to a boil and drop the shelled fava beans in the water. Blanch for 2-3 minutes, until tender. Drain the beans, run them under cold water and transfer them into a bowl of ice water to stop the cooking process. Allow the beans to cool for several minutes, then drain and slip off their skins.
TIP: You can easily slip them out of their skin by making a small tear or incision at the top of the bean and squeezing gently. I find the best way to this is by working over a bowl.
Place beans, garlic, cumin, sumac, lemon juice, olive oil, tahini, water and parsley in a food processor (alternatively use an immersion blender). Pulse until smooth and combined. Or if preferred leave the texture slightly chunky. Add salt and pepper to taste.
Transfer to a serving bowl, drizzle with olive oil and sprinkle with a little more sumac.
Serve with toasted pita bread and enjoy!
Fresh cilantro can also be used instead of parsley.
I also make a simple version of this recipe without tahini. Then you really get to enjoy the fava beans with cumin, a hint lemon and garlic.
Sumac can be found in Turkish supermarkets, speciality spice stores or online.