Post by Amani on Dec 25, 2008 12:08:01 GMT -5
Fava Bean Hummus
Serve with crisp raw winter vegetables for dipping, such as sliced fennel, radishes, celery heart and baby turnips. Wedges of cooked beets would be a nice addition.
1 cup dried skinless fava beans (see Note)
2 cloves garlic, peeled and smashed
1/2 inch piece of peeled fresh ginger, sliced
3/4 teaspoon cumin seeds
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice, or more if needed
1 teaspoon toasted and ground cumin seed
1 teaspoon sea salt
The garnishes:
Za'atar (Middle Eastern spice blend, see Note)
Toasted sesame seeds
Chopped cilantro
Soak the dried fava beans overnight in water to cover generously. Drain. Put them in a saucepan with 6 cups fresh water. Bring to a simmer over moderate heat and skim any foam. Add the garlic, ginger and cumin seeds. Cover partially and adjust heat to maintain a gentle simmer. Cook until the beans are soft, 45 minutes to 1 hour, depending on their age. Drain the beans, reserving the cooking liquid, and pass the beans, garlic, ginger and cumin through a food mill or puree in a food processor.
Transfer to a bowl and stir in tahini, olive oil, lemon juice, ground cumin and salt. Taste and adjust the seasoning. If the puree is too stiff, thin with some of the reserved cooking liquid.
Spoon the puree into a shallow bowl or serving dish. Garnish with a sprinkling of za'atar and toasted sesame seeds, or with toasted sesame seeds and cilantro. Serve warm or at room temperature.
Note: Skinless fava beans are available at some supermarkets and Middle Eastern markets and from Bob's Red Mill (bobsredmill.com). Look for za'atar in Middle Eastern markets, spice shops and well-stocked supermarkets.
Serves 8.
Per serving: 120 calories, 6 g protein, 12 g carbohydrate, 6 g fat (1 g saturated), 0 cholesterol, 292 mg sodium, 5 g fiber.
Serve with crisp raw winter vegetables for dipping, such as sliced fennel, radishes, celery heart and baby turnips. Wedges of cooked beets would be a nice addition.
1 cup dried skinless fava beans (see Note)
2 cloves garlic, peeled and smashed
1/2 inch piece of peeled fresh ginger, sliced
3/4 teaspoon cumin seeds
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice, or more if needed
1 teaspoon toasted and ground cumin seed
1 teaspoon sea salt
The garnishes:
Za'atar (Middle Eastern spice blend, see Note)
Toasted sesame seeds
Chopped cilantro
Soak the dried fava beans overnight in water to cover generously. Drain. Put them in a saucepan with 6 cups fresh water. Bring to a simmer over moderate heat and skim any foam. Add the garlic, ginger and cumin seeds. Cover partially and adjust heat to maintain a gentle simmer. Cook until the beans are soft, 45 minutes to 1 hour, depending on their age. Drain the beans, reserving the cooking liquid, and pass the beans, garlic, ginger and cumin through a food mill or puree in a food processor.
Transfer to a bowl and stir in tahini, olive oil, lemon juice, ground cumin and salt. Taste and adjust the seasoning. If the puree is too stiff, thin with some of the reserved cooking liquid.
Spoon the puree into a shallow bowl or serving dish. Garnish with a sprinkling of za'atar and toasted sesame seeds, or with toasted sesame seeds and cilantro. Serve warm or at room temperature.
Note: Skinless fava beans are available at some supermarkets and Middle Eastern markets and from Bob's Red Mill (bobsredmill.com). Look for za'atar in Middle Eastern markets, spice shops and well-stocked supermarkets.
Serves 8.
Per serving: 120 calories, 6 g protein, 12 g carbohydrate, 6 g fat (1 g saturated), 0 cholesterol, 292 mg sodium, 5 g fiber.