Fava Bean Hummus


  • 50 g Extra Virgin Olive Oil
  • 75 g Spanish Onion, thinly sliced
  • 20 g Garlic, sliced
  • 500 g Fava Beans, shelled
  • 15 g Sea Salt
  • 3 g Ground Cumin
  • 1 g Black Pepper
  • 1,400 g Hot Water
  • 100 g Parsley, washed and chopped
  • 60 g Lime Juice
  • 75 g Tahini Paste, raw
  • Seeded Crackers, your choice


In a stockpot over medium heat, heat oil and sauté onion for 3 minutes; add garlic and cook for 1 minute. Add fava beans, and cook for 5 minutes. Then add seasonings.

Add water and simmer for 20 minutes to cook the beans through. Transfer to a blender while the mixture is still hot. Add parsley and lime juice, and purée until smooth. Cool and add tahini paste, adjusting seasonings for taste. Serve with seeded crackers.

Executive Chef Moustafa Refaey Zooba, New York City