Fresh Fava Bean Hummus (Without Chickpeas)

This creamy, protein-packed Fava Bean Hummus combines tender favas, fresh lemon, and creamy tahini for a delightful twist on the classic. Perfect for spreading on sandwiches or serving with crunchy veggies, it's a must-try for any hummus lover!

If you like easy hummus recipes, check out my hummus without garlic or the pink beet hummus.

Fava Beans: also known as broad beans, these flavorful beans can be found fresh in the springtime at both Farmers Markets and a lot of organic markets. In the US they're grown heavily in Massachsetts, but you can also substitute broad beans for equal amounts of any white bean such as cannelini or borlotti.

Olive OIl: I used a fresh extra-virgin olive oil here, though you could alternately use the same amount of any oil you like (though something like flax oil might be too strong).

Tahini: another word for hulled, toasted, and ground sesame seeds, tahini has long been used in Mediterranean cuisine to make sauces and even low histamine desserts.

Lemon Juice: the kick of acid from the lemon juice really accentuates the complexity of each herb's flavor, without adding too much flavor of its own. Additionally, lemon contains loads of vitamin C, a known mast cell stabilizer, though some people are sensitive to citrus-derived forms of it.

Fresh Garlic: this adds a bite of umami and sharp, almost sourness to the creamy fava bean dip, as well as strongly antibacterial properties. You can leave it out if needed.

See recipe card for exact ingredients and quantities.

Oil - I use a fresh extra-virgin olive oil here, though you could alternately use the same amount of any oil you like or tolerate (though something like flax oil might be too strong).

Fava Beans - if you can't find dried, frozen, or fresh favas, you can substitute borlotti beans, great white beans (cannelini beans), or Lima beans for the favas.

Lemon Juice - alternatives include roughly half as much apple cider vinegar or white vinegar, as tolerated (adding a bit more by the half teaspoon until it's to your taste).

Check out this more classic garlic-free hummus recipe on my site for a twist on this bean dip!

Fava beans - or broad beans - with their buttery texture and slightly nutty flavor, are a staple in many cuisines around the world, most notably Mediterranean cuisines. Preparing them for a hummus or a salad requires a bit of effort, but it's well worth it for the flavor and nutritional benefits they bring to the bowl.

Fresh fava beans come in large pods, like peas, and need to be shelled before use. The beans inside have an outer skin that can be tough and bitter, which is why it's also essential to remove it to enjoy the tender, sweet bean inside.

1. To prepare fresh fava beans, start by removing them from their pods. This can be done by snapping off the tip of the pod and pulling down the seam to reveal the beans inside. Discard the shells.
2. Once you have your shelled fava beans, it's crucial to par-cook them to eliminate any lectins, which can be hard to digest when beans are raw. Boil the beans in salted water for about 1 to 2 minutes, then quickly transfer them to an ice bath to stop the cooking process and preserve their bright green color.
3. After they've cooled, you'll need to peel off the outer skin. My preferred way to peel fava beans is to pinch the skin to create a tear and then squeeze the bean out. Another method is to make a small incision with a knife on the edge of the skin and then pop the bean out.

Using fresh fava beans is great for hummus because they have a slightly sweeter taste and firmer texture than frozen ones. Frozen fava beans are already shelled & blanched, saving you time, but they can have a mushier texture and less vibrant flavor. Whether you choose fresh, frozen, or dried favas, individual broad beans need to be cooked and peeled before adding to your salad.

Step 2) Once your fava beans are cooked and cooled, toss them into a food processor along with all of the rest of the ingredients and blend everything together until you achieve a creamy, smooth consistency (image 3).

If the hummus is too thick for your liking, feel free to add a tablespoon or two of water or more olive oil to loosen it up.

If you're not on a low histamine diet, this fava beans hummus keeps well in the fridge for up to a week when stored in an air-tight container, so it's perfect for meal prep.

But if you want to freeze it, it can stay good in the freezer for up to 3 months, though the texture will get a bit denser the longer it's in there. Also note that it will get a bit grittier and watery, but this can be combatted by throwing it back in the blender or food processor and pulsing it until once again smooth.