Ah, fava bean season. One of my favorite summer flavor and textures and one of Mike's least favorite tasks... cleaning and peeling. It happens every year, the moment where Mike asks us to stop eat fava beans because I keep asking him to do the hard part. Well, I'd proud to say, I cleaned and peeled these beans myself and Mike just got to enjoy them! Now back to business, this hummus is really easy to make and tastes great as a dip or spread and is sure to be a summer favorite.
1 cup of fresh fava beans (this is was about 20 bean pods for me)
1/2 cup olive oil
1 tablespoon fresh mint
1 green onion
1 teaspoon lemon juice
1/4 cup grated parmesan
kosher salt (to taste)
1 teaspoon baking soda (for cooking the beans)
Bring a pot of water to a boil to blanch the beans. I add salt and 1 teaspoon baking soda to the water, according to Harold McGee, the baking soda helps in peeling the membrane off of the bean. Really, they slide out on their own and it's stress free! After that, throw the rest of the ingredients into a food processor and blend. Add more olive oil as needed to reach the desired consistency. This creates about 2 cups of dip and can easily be doubled for larger groups.