The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus perfect for dipping veggies or pita.
Makes 3 1/2 cups
2 cups dried fava beans
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon tahini
1 clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
Place beans in a large bowl with enough cold water to cover by 2 inches. Let soak overnight. Drain soaked beans. Remove outer shell from each fava bean and discard. Place peeled beans in a large saucepot. Cover by 2 inches with cold water and bring to a boil. Reduce heat, cover and simmer, until beans are very tender, about 30 minutes. Drain beans and place in the bowl of a food processor.
Add oil, lemon juice, tahini, garlic, oregano and salt and process until puréed.
Per serving (about 2 tablespoons): 25 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 3g total carbohydrate (1g dietary fiber, 0g sugar), 1g protein
Source: Whole Foods Market