Elderly fava beans are possibly not on everyone’s shopping list, but in late July, when their sugar has turned to starch and their skins are as thick as writing paper, I have still made a good meal of them. They make a fresh-tasting hummus that always surprises people with its green notes. A silk purse out of a sow’s ear if ever there was one. There is another recipe for this in The Kitchen Diaries, but with dill. Good with bread, roast lamb, even alongside a piece of grilled fish. Like the popular chickpea recipe, somewhat addictive.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Shell the fava beans and check for blemishes. Boil them in lightly salted water for six to nine minutes, depending on their size. The longer cooking time is because of the beans’ age. Big brutes may take up to ten minutes. Drain and purée in a food processor with the olive oil, lemon juice, and mint leaves. I continue to purée, adding more oil if necessary, until I have a smooth pulp the consistency of cake batter.
