Best Hummus EVER
1 1/2 cups (about 8 oz. or 200 g) dried fava beans (split favas cook faster)
2 cloves garlic
1/3 cup olive oil
1/4 cup lemon juice (I used 1/3 and liked it better)
2 tablespoons (or more) reserved cooking liquid
salt to taste (I salt my beans before cooking them, so I only needed 1/2 tsp)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
fresh mint to taste
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additional cumin, sweet paprika and olive oil, for garnish
chopped parsley or cilantro, for garnish (optional)
Preparation:
Cook favas, than drain, setting aside liquid.
Blend favas, the garlic, olive oil, lemon juice, spices and mint until smooth. Check texture (should be thinner than traditional hummus, almost runny). If necessary add up to 2 Tb of the reserved bean cooking liquid to thin out. Adjust salt as necessary.
Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley. Serve with pita wedges or crackers. Can be thinned into a soup, if desired.
2 cloves garlic
1/3 cup olive oil
1/4 cup lemon juice (I used 1/3 and liked it better)
2 tablespoons (or more) reserved cooking liquid
salt to taste (I salt my beans before cooking them, so I only needed 1/2 tsp)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
fresh mint to taste
----------------------------------------------------------
additional cumin, sweet paprika and olive oil, for garnish
chopped parsley or cilantro, for garnish (optional)
Preparation:
Cook favas, than drain, setting aside liquid.
Blend favas, the garlic, olive oil, lemon juice, spices and mint until smooth. Check texture (should be thinner than traditional hummus, almost runny). If necessary add up to 2 Tb of the reserved bean cooking liquid to thin out. Adjust salt as necessary.
Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley. Serve with pita wedges or crackers. Can be thinned into a soup, if desired.