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Very Quick Fava Bean Hummus

 A quick, easy and delicious hummus made with Split Fava Beans with no need to soak. Cook from scratch in 30 to 40 minutes and serve warm!

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.

Preparation time 30 minutes
Serves 4


  • 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


  1. 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.)
  2. 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.
  3. 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.

Nick Saltmarsh
Nick Saltmarsh


3 Responses


March 07, 2016

Made this hummus for the first time today and, wow, it’s delicious – much nicer than chickpea hummus in my opinion (and I really love hummus!) Very simple to make too. It’s a keeper.


March 05, 2016

Wow, the quickest and easiest hoummus ever. Made some this evening it took 45 minutes and made a phenomenally tasty and quick meal. I added a dessert spoon of home made harrissa, to make a spicier hoummus. Great with toasted flatbread and salad. Brilliant.

Daniel Coffey
Daniel Coffey

September 17, 2015

I wish I had known about Split Fava Hummus earlier – it is so much more convenient than Chick Pea Hummus.

I modified the recipe slightly in that I scaled it up to 250g of Split Favas and cooked them for 40-45 mins. My other ingredients were about 100g (roughly half of a 225g jar of Dark Tahini, 80ml extra virgin olive oil, zest of one lemon and juice of two lemons, 2 cloves of garlic very finely chopped and salt and pepper. As a personal preference I left out the chilli and parsley.

It will keep in the fridge for a couple of days and is excellent thickly spread on homemade crusty bread.

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