Fava bean hummus with crispy corn pita represents a delightful reinterpretation of a classic of Middle Eastern cuisine, introducing flavors and textures that embrace tradition and innovation.
This version exploits the natural sweetness of fava beans, a legume rich in protein and fiber, to create a creamy and nutritious hummus.
The dish is served with pita “dusted” with corn flour, giving it a unique crunchiness and rustic flavor.
Serve the fava bean hummus at room temperature with warm crispy pita to offer a pleasant contrast that stimulates the palate, making this combination perfect for appetizers, aperitifs, or as part of a mezze platter.
After my trip to Turkey last year, I started to appreciate the meze or mezze, a selection of creamy appetizers, which in Turkish cuisine are served at the beginning of the meal, before the main courses.
Soon, I will also publish another version of hummus, with carrots.
Francy’s Tip: to remove the bitterness from the fava beans, you need to remove the outer skin. You can do this as soon as they are shelled, or, if you want to do it faster, just boil them and you’ll see that after cooking, the outer part will come off very easily.
If you want to learn more about the properties of this legume, I recommend this article from Humanitas Research Hospital.
Anyway, enough with the chit-chat and let’s prepare the fava bean hummus with crispy corn pita together, oh boy how good it is!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Middle Eastern
- Seasonality: Spring, Summer
Ingredients
Fava Bean Hummus with Crispy Corn Pita
- 2.2 lbs fava beans (fresh)
- 2 tbsps water
- 1 clove garlic
- juice of one lemon (squeezed)
- to taste extra virgin olive oil
- to taste chili
- to taste salt
- 2.5 cups all-purpose flour
- 2/3 cup water (the dough should be firm and not sticky)
- 3.5 g dry yeast (half a 7 g packet)
- 4 tbsps corn flour
- to taste salt
Tools
- 1 Pot
- 1 Bowl
Steps
First, shell the fava beans.
Boil for about 15 minutes until covered with water, drain and remove the outer skin.
Blend the fava beans with a clove of garlic, adding two tablespoons of water.
Transfer to a small bowl, mixing the mixture with the juice of a lemon, a drizzle of extra virgin olive oil, and chili.
In a bowl, combine the flour, water, yeast, and finally the salt.
Let the dough rise, after an hour divide it into four pieces. Dust the surface with corn flour.
With the help of a rolling pin, shape the pita and cook in a pan with a drizzle of oil.
You can spread the pita with the fava bean hummus or simply use the focaccia as a spoon.
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FAQ
How is it stored?
In the fridge, in an airtight container, for one day.
The advice is always to make the quantity you will consume.Can it be frozen?
No.
I don’t want to accompany it with pita, what do you suggest?
You can eat it on its own or accompany it with Arabic focaccia.
