Fava beans make great hummus that can be served with pita bread or fresh vegetables. I prefer favas to chickpeas; they don’t need to be presoaked and make a smoother hummus. I used to buy mine at high-end, gourmet supermarkets until I found them for a fraction of the price in the Hispanic aisle of a local store. The expensive ones aren’t any better so don’t drive the extra miles or fork over the extra cash for the fancy packaging. Just make sure you get the ones that have already been shelled, otherwise they’d have to be soaked and peeled before cooking.

Fava Bean Hummus

1 1/2 cups dried, shelled fava beans, picked over and rinsed

1 clove garlic

1/4 cup olive oil

2 tablespoons lemon juice

1 1/2 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon cayenne pepper


Set Global Sun Oven out to preheat.

Place fava beans in a large pot and cover generously with water. Cover and cook in Sun Oven until beans are soft, 2 t0 3 hours. Drain beans, reserve liquid. Transfer beans to a food processor, add the garlic, olive oil, lemon juice, salt, cumin, paprika, cayenne, and two tablespoons of the reserved liquid. Process until smooth adding additional cooking liquid to reach the desired consistency. Taste and adjust the seasoning if necessary.

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