This fava bean hummus dip is tangy, rich in flavor and texture and a perfect choice for breakfast, appetizer or snack. Inspired by ful medames, a popular Egyptian dish and common in the Middle East, it will fill you up and keep you satisfied all day.
It’s so simple to make, and has come to the rescue many times during last minute meal plans. I like to keep a few cans of fava beans stocked for these last minute don’t know what to make episodes. And it ends up perfect for the occasion each time.
You can use a can of fava beans, or dry fava beans soaked overnight to make this dish. Keep in mind that whether canned or soaked, the beans should be cooked for additional time in a pressure cooker, to achieve a smooth texture.
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Ingredients in Fava Bean Hummus Dip
- Fava Beans — canned or soaked overnight and then pressure cooked in instant pot.
- Lemon Juice — freshly squeezed is best.
- Tahini — sesame seed paste, found in Middle Eastern grocery stores or in specialty aisles.
- Garlic — one clove is a good amount for this recipe, minced.
- Hot Sauce — we use Frank’s red hot for an extra kick.
- Salt — Himalayan, enhances all of the flavors.
- Olive Oil — cold pressed extra virgin olive oil, for drizzling over top of the dip, to finish the dish.
How To Make Fava Bean Humus Dip
STEP 1 — Pressure cook the canned fava beans (or presoaked overnight fava beans).
STEP 2 — Combine fava beans and remaining ingredients in a deep dish (or food processor).
STEP 3 — Blend using an immersion blender (or food processor).
STEP 4 — Drizzle with extra virgin olive oil and garnish with parsley.
Health Benefits of Fava Bean Hummus Dip
Fava beans are high in fiber and protein, and help to regulate blood sugar levels. Tahini, sesame seed paste, is also high in fiber and rich in selenium.
What to Serve With Fava Bean Hummus
This dish is perfect for breakfast, or as an appetizer or snack. Serve warm or cold with pita bread wedges, fresh vegetables and a side dish of olives.
It’s a great choice of side dish with grilled meat or vegetables. Try it in a sandwich wrap with any combination of vegetables, salad, meat and pickles.
For more tasty appetizers and side dishes, you can check out these favorites:
Storage and Preparation Tips
Fava bean hummus can be made a day in advance as it keeps well in the fridge for 3-5 days, in an air tight container.
It can also be frozen if necessary.
Fava Bean Hummus Dip
- 1 19 oz can Fava Beans, rinsed and drained
- ¼ Cup Sesame Seed Paste, tahini
- ¼ Cup Lemon Juice, freshly squeezed
- 1 Clove Garlic, minced
- 1 teaspoon Salt, Himalayan
- 1 teaspoon Hot Sauce, Frank's Red Hot
- 1 tablespoon Olive Oil, cold pressed extra virgin
Pressure Cook the Canned Fava Beans
- Add Canned fava beans and liquid to Instant Pot.
- Pressure cook on high pressure for 15 minutes.
Make the Fava Bean Dip
- Transfer the pressure cooked fava beans to a deep bowl.
- Add the remaining ingredients (except olive oil).
- Blend with immersion blender or use a food processor to blend to your desired consistency.
- Continue to blend until thoroughly mixed.
- Transfer to a serving dish. Drizzle with olive oil and serve with pita bread wedges, olives and vegetables.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.