Happy Hump Day! It’s time to bust open the box of produce from your local CSA (you totally have one, right?) or what we used to call “the garden” and whip up something delicious and nutritious. And of course, gluten-free. Again, the awesomeness about produce is that it’s naturally gluten-free, you just have to make sure you don’t add anything in that contains gluten. And you’re not going to do that, are you? No, silly, of course not.
In the spirit of choosing the weirdest things in the CSA box, I decided to tackle the obscenely large fava beans that arrived all fresh and intimidating. Look at this —
What the heck, fava beans? Since I wasn’t totally sure how to go with this, I followed the recipe provided by my CSA, Good Life Organics, and went to town making some fava bean hummus. Which was terrific, you guys! Totally garlic-y, for those of you with issues, but if you don’t mind stinking up the place, this is your recipe.
First, you have to shell these big boys, which can offer you a lovely moment of contemplation, as shelling beans is not a quick endeavor especially when faced with these oversized pods of manliness. And of course as my mind wandered, I couldn’t help but be reminded of growing up on a farm and serial killers.
The only adaptation you have to make to enjoy this gluten-free is (obviously) enjoying it with crudite or gluten-free crackers, so don’t even sweat it. Instead, blend up this fava bean hummus right now. Do it.
Fava Bean Hummus
Prep time: 20 minutes Cook time: 15 minutes
adapted from Good Life Organics
1 lb of Fava Beans
1 can garbanzo beans, drained
1/4 cup of olive oil
1/4 cup tahini
3 cloves of fresh garlic
juice of 1 lemon
sea salt to taste
1. Put salted water on to boil. Pop the beans out of their pods, and and discard pods. Drop beans into boiling salted water and let them cook for about 15 minutes.
2. Drain, and allow to cool. After they have cooled, pop the beans out of the skin. You may need a knife to slit the skin if they don’t pop out easily.
3. Put garlic into your food processor, followed by fava and garbanzo beans, lemon juice, tahini, and salt. Pulse on high until pureed.
4. Remove from blender and serve!
Makes: 10 servings
This sounds really good – love a good variation on the standard chick pea hummus!
Totally looks and sounds good. We don’t have a CSA (gasp) here, nor have I ever seen fava beans in any of our stores. Seriously had the Silence of the Lambs music in my head as soon as I read the words…fava beans (said with creepy accent)
I’ve never actually cooked anything with fava beans before, or purchased them, or thought about them outside of that horrifying scene. Fava beans are WEIRD.
Looks delish! Would love for you to link up to my CSA link party and share this recipe with others 🙂 http://inherchucks.com/2012/04/26/whats-in-the-box-23/. Looking forward to seeing you there!
Done and done!
awesome! thanks for participating 🙂
That sounds awesome. I admit, the size of fava beans can be off-putting, but they sure are delicious.
This recipe looks so good! I am actually hosting a fava bean linky party at http://www.2sisters2cities.com/2012/05/fresh-produce-tuesday-week-7-fava-beans as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
Well. There ain’t no party like a fava bean party. I’m in.
In Greece every restaurant serves “fava” as an appetizer and it is an amazing treat –much creamier and olive oil-y than hummus. I tried to recreate it at home but it wasn’t great. I’ll try again with your recipe.
Interesting. I wonder what else is in the Greek version?