Hummus Ful

Begin by cooking your garbanzo beans. Once they have sat overnight in enough water to cover them, drain and rinse them. Return the beans to a large pot, cover with enough water, and bring to a boil. Reduce the heat and simmer for about 45 minutes until they are soft and tender. Reserve about one cup of the garbanzo bean water before draining.

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. Puree into a nice smooth paste. Add water along the way as you do not want it to be really thick, but have a lighter texture.

Remove from the processor and plate. During this time cook the fava beans in about 1/4 cup of water. Add a pinch of cumin, along with the chopped tomatoes. Cook for about 25 minutes or until the beans are cooked through and nice and tender.

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. Serve with warmed naan bread.

They say it is the yin and the yang. It’s hummus done differently, and in my opinion, possibly the perfect way to enjoy hummus. 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.

The great thing is that is good for you. Simple ingredients that are really satisfying. Hope you enjoy.