Preparation

• Prepare the dried fava beans with skin following the procedure described in Cooking Dried Fava Beans in Pressure Cooker or, if you already have them ready in the freezer, defrost a double portion.

  For a lighter fava cream, remove the skins.
  Or use the shelled dried fava beans directly.

  
• 

• Clean the wild fennel by selecting and cutting the tips, leaves, and the most tender part of the stalk, then wash it thoroughly.
  Bring water to a boil in a pot, add the wild fennel and blanch it for 2-3 minutes.
  Transfer the blanched wild fennel to a colander and cool it under the running water.
  Let it drain and dry well by wrapping it in a kitchen towel.
  When dry, separate the tufts and cut the stalks into pieces.

  

• Place in the mixer:
  – the shelled fava beans;
  – the blanched wild fennel;
  – a pinch of salt;
  – a pinch of pepper;
  – a vegetable bouillon cube [optional];
  – 2-4 tablespoons of tomato sauce;
  – a stalk of celery cut into chunks;
  – basil;
  – parsley;
  – a drizzle of extra virgin olive oil;
  and blend until you obtain a homogeneous fava cream.

  If the fava cream turns out to be too dry and compact, you can add some more tablespoons of tomato sauce or a bit of water.

• Transfer the hummus to a deep plate or bowl and spread it using the back of a spoon.

  Finish with a pinch of mixed pepper and a drizzle of raw oil, basil leaves.

  

• Your light dried fava bean hummus is ready.

  Enjoy your meal!

• Traditionally served as an appetizer or used as a spreadable cream and sauce warm, at room temperature, or cold.

  – sauce for raw vegetables for dips or appetizers;
  – sauce for seasoning cold pasta, rice salad, or grains;
  – spread for crepes, flatbreads, wraps;
  – spread for bruschetta, crostini, and canapés;
  – filling for vol-au-vent or canapés.