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1
Begin by cooking your garbanzo beans.
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2
Once they have sat overnight in enough water to cover them, drain and rinse them.
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3
Return the beans to a large pot, cover with enough water, and bring to a boil.
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4
Reduce the heat and simmer for about 45 minutes until they are soft and tender.
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5
Reserve about one cup of the garbanzo bean water before draining.
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6
Drain the beans and add them to a food processor, along with the tahini paste, lemon juice, salt, a couple tablespoons of olive oil, and the garlic.
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7
Puree into a nice smooth paste.
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8
Add water along the way as you do not want it to be really thick, but have a lighter texture.
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9
Remove from the processor and plate.
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10
During this time cook the fava beans in about 1/4 cup of water.
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11
Add a pinch of cumin, along with the chopped tomatoes.
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12
Cook for about 25 minutes or until the beans are cooked through and nice and tender.
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13
When you are ready to serve, ladle some hummus onto a plate, add a couple of tablespoons of the fava beans into the center, and drizzle with additional olive oil, lemon juice, a pinch of salt, and shower with chopped parsley.
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14
Serve with warmed naan bread.
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15
They say it is the yin and the yang.
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16
Its hummus done differently, and in my opinion, possibly the perfect way to enjoy hummus.
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17
The texture is much like you would expect in a hummus, however the addition of fava beans add a flavor and texture that makes this hummus scream.
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18
The great thing is that is good for you.
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19
Simple ingredients that are really satisfying.
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Hope you enjoy.
