This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash to my standard hummus recipe and I really liked the result (note that other ingredients sold in the store include chickpeas, garlic, olive oil and pomegranates.

For the tasting, I offered this hummus canape-style, on toasted bread with pomegranate seeds and toasted walnuts. But we like to make it the center of a meal by topping it with marinated lamb cubes sauteed in olive oil.

Still another way to enjoy fava beans during their (too short!) season. Thanks to my good friend Kelly Lillis for this recipe, which I first enjoyed at her home. This recipe works great for fava beans that have started to get starchy, save tender young favas for another use. The recipe is very quick and simple, if you don’t count the time to shell and peel the favas.  This recipe is also a great way to make use of your lemon pickles if you have some to hand. Like chickpea hummus, the amount of lemon, garlic and olive oil you use will depend on your taste.

Fava bean hummus

Fava beans, shelled and peeled
Olive oil
Garlic, peeled, green germ removed, sliced
Red chili flake
Oil from pickled  lemons
Seeded and chopped Lemon Juice
Sea salt and fresh ground black pepper

1) Shell the favas, then peel. To peel large favas, blanch in salted boiling water for about 1 minute, then shock in ice water. The outer skin should slip off easily.

2)  In a large saute pan, sauté favas with the garlic over medium heat until they are completely cooked through and tender, about 3 minutes. If the favas start to break up, all the better. Season well with salt and pepper, then turn into the food processor.

3) Add the lemon olive oil and chopped pickled lemon. Pulse until a slightly chunky paste consistency is reached. Add a squeeze of fresh lemon juice, check the consistency;  pulse in more olive oil if you prefer a smoother hummus.  Correct the seasoning with lemon juice, salt and pepper. Cool before enjoying.