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Ful Nabed - or Very Quick Fava Bean

Ful Nabed - or Very Quick Fava Bean "Hummus"

Home   Recipes for British Pulses, Grains, Seeds and More   Ful Nabed - or Very Quick Fava Bean "Hummus"
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by Nick Saltmarsh April 06, 2015 7 Comments

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

  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

Author


7 Responses

Ruth
Ruth

January 17, 2020

Yum! This is a super easy recipe. I boiled my whole garlic clove in with the fava beans for a more mellow flavour. After 30 minutes cooking I just started to squish the beans and garlic with the back of the spoon, probably for about another 10 minutes. It came out lovely, no need to use a food processor or anything.

Just remember that the fava beans will thicken a little as they cool. I had to stir in a bit more water after the Ful Nabed had cooled as I had managed to get it thick enough to slice :-)

Tom Beeston
Tom Beeston

February 14, 2019

Fabulous, real English Hummus, quick, tasty and simple, works great every time.

Kate
Kate

September 03, 2018

Just made this and it looks and tastes very good. Easy to do and perfect if you don’t have a food processor to hand.

Maryann Borch
Maryann Borch

July 12, 2017

Hey this looks great. ..but I’d like to use my own home grown fava beans. .. how might I or is it really necessary to spilt them ? I’d like to not have to peel each bean of its skin :)

Hannah
Hannah

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.

Allybally
Allybally

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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