(no subject)
Today's foodie experiment: Fava beans!
(No liver and chianti, though.)
Reading in various cookbooks, it's always seemed to me that fava beans are the missing ingredient when it comes to yummy Mediterranean cooking. I've made hummus from garbanzos in the past, and been decently satisfied. But since I got a sudden craving for all things beans a few weeks ago, I went wild and bought some dried fava beans. I finally cooked them up today and made hummus out of them.
Conclusion: They're okay? I always have a hard time getting enough seasoning into homemade hummus to please my palate, so that's part of the problem. There's nothing wrong with the fava bean flavor, other than the fact that I was expecting...more. Garbanzos definitely seem more complex flavor-wise. So, while I'll eat this batch, I'm not going to go through the effort again in the future.
(No liver and chianti, though.)
Reading in various cookbooks, it's always seemed to me that fava beans are the missing ingredient when it comes to yummy Mediterranean cooking. I've made hummus from garbanzos in the past, and been decently satisfied. But since I got a sudden craving for all things beans a few weeks ago, I went wild and bought some dried fava beans. I finally cooked them up today and made hummus out of them.
Conclusion: They're okay? I always have a hard time getting enough seasoning into homemade hummus to please my palate, so that's part of the problem. There's nothing wrong with the fava bean flavor, other than the fact that I was expecting...more. Garbanzos definitely seem more complex flavor-wise. So, while I'll eat this batch, I'm not going to go through the effort again in the future.