Ful Nabed - or Very Quick Fava Bean "Hummus"

dip Fava Fava Beans Grains and Seeds Hummus Mediterranean Middle Eastern North African Pulses Split Fava Beans Summer Vegan Vegetarian

by Nick Saltmarsh April 06, 2015

It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm!

Split dried fava beans make a delicious alternative to chickpeas as the basis for a hummus-like dip, 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

Ingredients

100g Split Dried Fava Beans or Fava Bean Chips
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

Method

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.

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