- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
Fabulous, real English Hummus, quick, tasty and simple, works great every time.
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.
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 :)
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.
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.
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.
Comments will be approved before showing up.
These baked samosas created by Hema Mavers are filled with a colourful and protein-rich mix of blue peas, sweetcorn, carrots and warming spices, with a touch of creamed coconut for richness. Wrapped in a wholesome pastry made from wholemeal wheat and millet flours, they’re a delicious example of how traditional favourites can be reimagined with nourishing ingredients.
This delicious risotto-like dish is made with kibbled naked barley and spring veg. It makes a delicious meal in its own right or can be served alongside beans, fish or meat.
This recipe from Órfhlaith Noone is inspired by traditional Danish rugbrød - moreishly chewy, dense, and a great way to use sourdough starter. It’s straightforward to make, but it's worth reading through the instructions a couple of times to get familiar with the timings before you begin.
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 :-)