Fava Bean season is almost over,
especially as Spring moves into Summer...
The fava beans from my garden are long gone,
but you can still find them fresh at the Farmer's Market.
Here is an easy and delicious way to use them.
Fava Bean Hummus
by Lea Goode-Harris
Multiple servings as a dip or spread
Please use organic!
- 1 lb. fresh fava beans (removed from pods)
- 1-2 Tbs extra virgin olive oil
- 1 clove garlic chopped
- 2-3 Tbs lemon Juice
- 1 Tbs fresh parsley chopped and a little extra for garnish
- 2 tsp Tahini Butter
- 1/2 tsp Dr. Cowan's Low Oxalate Powder (affiliate link)
- 1 spring memory
Blanch fava beans in boiling water for approx. 1 min.
Place in ice bath.
Remove outer skin.
In a food processor, add favas, olive oil, garlic, lemon juice, parsley, tahini, low oxalate powder if using, and 1 spring memory.
Blend to desired consistency (you may need to add any of these liquids to adjust for taste and to achieve the desire consistency: water, olive oil, lemon juice).
Garnish with chopped parsley and olive oil.
Vince Tristano with his organic produce and fava beans
of Triple T Farms at the Farmers Market!