I am a hummus addict - well anything chickpea really - but I've been curious about this fava dip I've heard about. Anywho, I arrived back in London last night to discover a can of broad beans in my cupboard and seeing as I couldn't sleep I got out of bed at 4am to attempt fava. Oh. My. God. I honestly think i'm over hummus because this dip rocked and then some. So creamy and flavoursome - my husband and I couldn't get enough of it. You seriously have to try it. I also made some fresh flatbreads to go with it and it really was divine - esp. with some olive oil and chilli sprinkled on top.
crush the broad beans with a fork until smooth. Season with salt and pepper. Add olive oil and water until you achieve a creamy consistency - much like you would a hummus. Drizzle with olive oil and sprinkle with chilli, paprika or cayenne. That's it - it's basically hummus but with broad beans!
1 cup flour
1 cuo like warm water
1/2 tablespoon yeast
1 tablespoon salt
1 tablespoon olive oil
In a larger bowl mix the flour, salt and yeast together. Make a well and pour in the water and oil. Gradually mix together until you form a dough and then turn out onto a floured surface. Knead for up to 8mins until it isn't exceptioanlly sticky. Oil and set in a bowl for 10 mins to rise. Tear off four - five balls of dough and make into round discs - you can use a rolling pin but i prefer my hands. Heat a skillet or frying pan until it it smokes and then fry each flatbread for several minutes each side - it shouldn't take long. Keep warm under a tea towel. Serve warm with the fava.
Have you tried foul? (it's pronounced 'fool'). Its a traditional egyptian fava bean breakfast dish. Not what we in america would generally consider breakfast food but it's delish!
Ingredients 1 (15 ounce) can cooked fava beans 1 small onion, chopped 3 garlic cloves, chopped 1 large tomato, chopped 1/2 teaspoon chili powder 1/2 teaspoon curry powder 1/2 teaspoon cumin (but season to your own taste!) 1 dash cinnamon (but season to your own taste!) 1 dash clove (but season to your own taste!) 1 dash turmeric (but season to your own taste!) 1 dash cayenne (but season to your own taste!) 1 tablespoon lemon juice (or to taste) salt
Cook onion in vegetable oil until limp. Add garlic and cook a little. Add large chopped tomato and cook until it just starts breaking apart. Add spices and lemon juice and stir. Add fava beans and salt to taste. Leave on low heat for about 15-20 minutes. At this point you can put it in a blender and blend until smooth or mash itup in the pan so its chunky. I prefer it chunky. Place in serving dish and drizzle generously with olive oil. Eat with pita bread. I usually serve this with spicy olives.
How funny! I just received two HUGE bags of fava beans in my CSA delivery! I thought - what the heck am I going to do with all of these.....and then I shelled them....blanched them.....and one by one popped them outta their tough little skins......two hours later and two HUGE bags down to about two cups worth! yesterday I was cursing the fava bean! now I know why people buy them in cans ready-made, so the speak! I've never worked so hard for a vegetable in my life......but now I have some good ideas what to do with them so thanks!
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