Diana fava beans are smaller and plumper than typical (“Windsor”) fava beans, but they contain more protein and are quite tasty. We recently taste tested this recipe on the farm, and it was a huge hit, served with slices of Nash’s carrots!
2 cups dried diana fava beans
1 teaspoon salt
2-3 tablespoons tahini paste
2-3 cloves garlic
1/4 cup lemon juice
Soak beans in 4 cups water with 1 teaspoon salt. Cover and let sit overnight.
Drain beans, place in pot with plenty of water and cook on medium heat until beans are very, very tender. Diana fava beans are a very hard bean with a resilient seed coat, so make sure your beans and the outer skins are very tender. If necessary, add additional water. When done, drain and let the beans cool before you begin to mix in the other ingredients.
In a food processor, puree the beans until they create a paste. Transfer to a bowl and mix in the rest of the ingredients and salt to taste. Add your hummus back into the food processor in small batches, re-blending until super-smooth and creamy.
You can use a variety of items to top your hummus, such as parsley, paprika, and extra-virgin olive oil. You may also use a variety of spices, such as cumin, cayenne, and toasted pine nuts.
Serve with pita bread, carrots, celery, or any favorite veggies.