Fava / Broad Bean Purée

If you are a Hummus lover you'll definetely like this tangy appetizer. Split fava beans are much used in the Mediterranean, Middle East and North Africa. Fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful. They are delicious, healthy and a great source of vegetable protein. They are also very easy to prepare and cook!

Ingredients:

• 2 cups (about 10 oz or 300 gr) dried split fava beans
• 2 white onions
• 1 carrot
• 2 cloves garlic
• 1 tbsp sugar
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon hot paprika or cayenne pepper
• 3 cups (700 ml) water
• paprika, dill, lemon wedges, mint leaves and olive oil, for garnish

How To:

Soak the dried fava beans overnight in a large bowlful of water. The next day, drain the beans and peel them if they weren't already skinned and split.

Peel and cut the onions, garlic and carrot into large pieces. Place them in a pot, add the olive oil, sugar, salt and sote until the onions are almost transparent. Add the soaked and drained beans, add the water, bring to a boil then reduce the heat and simmer about 40-50 minutes, until tender.

Split peas should be thick and mushy (the exact time will depend on the age of the peas). Remove from heat. Allow to cool a little bit.

Blitz them with a hand blender or transfer them to a food processor. Add the lemon juice, press on high speed until smooth. The mixture should be creamy.

Pour into a greased mould or bowl. Cover and refrigerate until set. Turn out the fava on to a serving plate, drizzle olive oil, garnish with lemon wedges, dill or mint leaves.

Enjoy!

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