Fava Bean Hummus Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
6 to 8 servings
Ingredients
  • 3 lemons
  • ¼ cup canola oil
  • ½ bunch spinach
  • ⅔ cup fava beans
  • ¼ cup ice water
  • ¼ cup white balsamic vinegar
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons shallot, minced
  • 2½ cups fava beans
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 garlic clove, grated
  • ¼ cup lemon oil
  • 1½ teaspoons citric acid
  • 1 tablespoon salt
  • ⅓ cup tahini
  • Zest from one lemon
  • Cayenne pepper, to taste
  • ¾ cup plus 2 tablespoons ricotta, whipped in a blender
  • ¾ cup plus 2 tablespoons spinach purée
  • Extra virgin olive oil
  • Pickled shallots
  • Black sesame seeds
  • Pistachios, roasted and chopped
  • Flaky sea salt
  • Crackers
Directions
  1. Make the lemon oil: Using a micro-plane, zest all of the lemons, being careful not to zest any of the pith. Combine the zest and oil in a small pot and simmer on the stove over low heat for 20 minutes. Let the oil sit at room temp and strain when cooled 2. Make the spinach puree: In a medium sized pot, bring salted water to a boil. Blanch the spinach for roughly one minute, strain and submerge the spinach into ice water, then remove from water. Repeat with the fava beans. Using a clean towel, wring out as much of the water as possible from the spinach and fava beans.
  2. Combine the spinach, fava beans and ice water in a blender and blend until smooth, adding more ice water as needed to facilitate blending.
  3. Make the pickles: In a separate small pot, bring the vinegar, salt and sugar to a simmer. Pour the hot pickling liquid over the shallots, and let them cool to room temperature.
  4. In a food processor, add the fava beans, extra virgin olive oil, lemon juice, garlic, lemon oil, citric acid, salt, tahini, lemon zest and cayenne. Purée until smooth, remove from the food processor and add to a bowl over ice. Fold in the whipped ricotta and spinach puree. Season to taste with salt.
  5. Spoon the hummus into a bowl, making sure to create several small swirls in order to hold the olive oil. Place olive oil in the swirl dips, garnish with remaining ingredients and serve with crackers.