30-minute British fava bean hummus


Split dried fava beans make a delicious alternative to chickpeas as the basis for hummus, with the great advantage that they don’t need soaking and cook down to a creamy consistency without the need for a food processor. This fava bean hummus can be cooked from scratch in just 30 minutes.

Hodmedod’s fava beans are all grown on British farms, making this hummus lower in food miles too. For an even more British hummus try substituting cold-pressed rapeseed oil for the olive oil and hazelnut paste for tahini.

Serves 4

Ingredients for 30-minute British fava bean hummus

100g split dried fava beans
2 tbsp tahini
2 tbsp olive oil
2 tbsp lemon juice
1 small clove garlic
1/2 tsp mild dried chilli
1/2 tsp lemon zest
1 tbsp chopped parsley and/or mint
Smoked paprika to garnish


Boil the split dried fava beans in plenty of water for 30 minutes. (After 30 minutes cooking the beans will be soft and creamy but will largely be still intact with some bite – this will give a coarse hummus. For a smoother consistency cook for 40 minutes in just enough water, topping up if necessary, and the beans will cook down to a more consistently creamy paste.)

Meanwhile mix up 2 tablespoon each of tahini, olive oil and lemon juice, stirring well for a creamy consistency. Add half a teaspoon each of mild dried chilli and lemon zest, a tablespoon of chopped parsley and/or mint, plus a little lemon zest. Crush and finely chop the garlic, then add to the tahini dressing.

When the beans are cooked, drain, place in a bowl and stir in the tahini dressing. Drizzle with a little more olive oil and garnish with chopped parsley and smoked paprika.


5 Responses to “30-minute British fava bean hummus”

  1. Mary Jasper | April 20, 2014 at 3:51 pm #

    You could actually make a special hummus without garlic. You’d just need to call it Hodmedod’s special British garlic-free hummus (for those who don’t like garlic). You could also make a fava bean hummus without oil, for those following an oil-free diet, as increasing numbers are. You’d purée your base of cooked fava beans, and then add garlic, lemon, a good vinegar of your choice, spice like cumin or chilli, herbs and seasoning of your choice. It works and is delicious. Could become Hodmedod’s special British oil-free hummus! :)

  2. Jane | September 24, 2013 at 9:46 am #

    can you also make this hummus with the badger beans?

    • Nick Saltmarsh | September 24, 2013 at 9:51 am #

      Yes, the black badger peas make an excellent hummus, though you do have to put them in a food processor once they’re cooked as, more like chick peas, they don’t become as soft as the split fava beans.

  3. Tim | September 4, 2013 at 11:19 am #

    Surely you can’t make hummus without garlic?!

    • Nick Saltmarsh | September 5, 2013 at 2:33 pm #

      Yes, you’re right – I forgot to include the garlic in the recipe! I’ll correct it now.

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