Although similar to hummus, this dip has a more robust flavor and should be served warm. It’s also a bit thinner than hummus – just thick enough to scoop up with bread. However, Adjust the thickness to your own preference.
1 1/2 cups (about 1/2 lb.) dried fava beans
2 cloves garlic, minced
1/3 cup extra virgin olive oil, robust flavor
1/4 cup lemon juice
2 tablespoons (or more) reserved cooking liquid
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika or cayenne pepper
Additional cumin, paprika and olive oil, for garnish
Chopped parsley or cilantro, for garnish (optional)
Soak the dried fava beans overnight in a large pot of water. The following day, drain the beans and peel them to remove the skins/husks.
Place the peeled fava beans in a pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until tender, about 1 hour.
Drain the beans, reserving the liquid.
Transfer the cooked fava beans to the bowl of a food processor. Pulse a few times to break up beans. Add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to thin the mixture. It should be thin enough to pour or spread out on a plate. Taste and adjust the seasonings.
Reheat and serve warm with warm pita bread or other flat bread. Garnish with any of the following — ground cumin, paprika, hot paprika, olive oil, and chopped parsley or cilantro.