I am about to say something I thought I would NEVER say… I found a dip that I love more than hummus. It sort of chokes me up to admit that, but it’s true.
I was browsing the internet trying to figure out a way to use my bag of dried fava beans, when I came across a mention of a “hummus” using favas. The idea was intriguing, so I ran to the kitchen, proceeding as though I was making hummus (minus the tahini). From what I saw briefly on the web, it seems like a popular way to use fava beans. I was too impatient to research and just let my imagination lead the way. Thoughts of a new and exciting staple food danced wildly in my head…
The outcome was good. Very very good. But, sadly, “staple” it will not be. It just took too damn long to make. And, my fingers sort of hurt from skinning all those beans.
I could just suck it up and admit that some of life’s finer pleasures take a little more time and effort to produce. Then I think about how easy it is to soak and cook some chickpeas and end up with some killer hummus in no time. :\
Would I make this dip again? Absolutely. Will it replace my daily hummus? Not unless my husband is willing to dedicate an hour of his day to the prep-work of the beans.
I would really like to try this using fresh favas.
Here’s how I did it: