Fava Hummus Recipe

Soak

Rinse 1 cup dried fava beans under cold water, remove any debris. Place in a bowl, cover with at least 3 cups fresh water and soak for 8–12 hours (overnight). If using split fava beans, a 1–2 hour soak or quick rinse is sufficient.

Cook

Drain soaked fava beans and transfer to a medium saucepan. Add 3 cups fresh water and 1 to 1½ tsp kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until very tender and easily mashed with a fork, about 35–50 minutes for whole dried fava or 20–30 minutes for split. Check water level and add more as needed to keep beans covered.

Drain & Reserve

Once tender, drain beans, reserving about 2–3 tablespoons of cooking liquid. Let beans cool slightly (5–10 minutes) before transferring to the food processor. For an ultra-smooth texture, you may remove and discard any tough outer skins by pinching beans between your fingers; this is optional but yields silkier hummus.

Blend Base

Into the bowl of a food processor add the cooked fava beans, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 peeled garlic cloves, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 3 tbsp olive oil. Pulse to begin breaking down the beans until roughly combined.

Smooth & Adjust

With the processor running, add 2 tablespoons cold water (or some reserved cooking liquid) a tablespoon at a time to reach a creamy, spreadable consistency. Scrape down the sides as needed. Taste and adjust salt (add up to 1/2 tsp more if needed), lemon (add up to 1 tbsp more), or garlic to preference. Process an additional 30–60 seconds for a very smooth texture.

Transfer the hummus to a shallow serving bowl, using the back of a spoon to create a slight well in the center. Drizzle 1 tablespoon olive oil over the surface. Sprinkle 1/2 tsp smoked paprika (or Aleppo pepper) across the top, scatter 2 tablespoons chopped parsley and the optional 2 tablespoons toasted pine nuts or pistachios.

Arrange assorted crudités (about 4 cups) and warm pita or flatbread around the bowl. Serve immediately at room temperature. Any leftover hummus keeps in an airtight container in the refrigerator for up to 4 days; stir before serving and add a splash of olive oil or water if it thickens.