Fava bean hummus

Time Total time: 20 to 25 minutes, plus chilling time
Yields Serves 12
Fava bean hummus

Remove the fava beans from their pods, then shuck the beans and blanch them in salted, boiling water for 4 to 5 minutes. Shock the beans in an ice bath to cool, then peel.


In a food processor, blend the favas with the tahini, olive oil, lemon juice, salt and garlic until smooth.


Spoon into a bowl and cover tightly with plastic wrap. Refrigerate; allow a few hours for the garlic to permeate the hummus. Let the hummus warm up to room temperature before serving.


Spoon into ramekins and top with Greek yogurt and a pinch of sumac.

From Tiara Cafe.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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