I am about to say something I thought I would NEVER say… I found a dip that I love more than hummus. It sort of chokes me up to admit that, but it’s true.
I was browsing the internet trying to figure out a way to use my bag of dried fava beans, when I came across a mention of a “hummus” using favas. The idea was intriguing, so I ran to the kitchen, proceeding as though I was making hummus (minus the tahini). From what I saw briefly on the web, it seems like a popular way to use fava beans. I was too impatient to research and just let my imagination lead the way. Thoughts of a new and exciting staple food danced wildly in my head…
The outcome was good. Very very good. But, sadly, “staple” it will not be. It just took too damn long to make. And, my fingers sort of hurt from skinning all those beans.
I could just suck it up and admit that some of life’s finer pleasures take a little more time and effort to produce. Then I think about how easy it is to soak and cook some chickpeas and end up with some killer hummus in no time. :\
Would I make this dip again? Absolutely. Will it replace my daily hummus? Not unless my husband is willing to dedicate an hour of his day to the prep-work of the beans.
I would really like to try this using fresh favas.
Here’s how I did it:
Fava Bean Dip with Caramelized Onions
- 1 bag (about 3 cups) of dried fava beans~ soaked, rinsed, skinned, rinsed and finally cooked
- 1/3 cup Olive oil
- 1/3 cup lemon juice
- 2 cloves of garlic, crushed
- 1 tbsp cumin
- 1 1/2 tsp sea salt
- 1 medium sized onion (or as many as you would like), sliced
- Earth Balance margarine for cooking
- 1/2 tsp cayenne pepper
- paprika for garnish
To cook fava beans, soak them for about 8 hours. After they have soaked, rinse and de-skin them.
At the end of this, I ended up with about 3 cups of fava beans. Be sure to adjust the other ingredients accordingly if you end up with less or more. Next, rinse them again and place them into a pot and cover them with water. Make sure there is at least an inch of water above the beans.
Bring to a boil, then reduce heat to low and simmer for about 40 minutes to an hour, or until tender. Be sure to scoop off any foam from the top that accumulates while cooking. Drain and then rinse the beans in cold water.
Set beans aside and place your onions in a small frying pan and add about 2 tbsp (or more!) of Earth Balance. I cook them first on medium until nice and golden, and then I reduce the heat and cook until caramelized. They should be soft and sweet when ready.
Now, place beans, olive oil, lemon juice, crushed garlic, cumin, salt and cayenne pepper into a food processor and blend until smooth.
Top with caramelized onions and paprika and you’re done! Eat at room temp or chill in fridge for about an hour.