The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus perfect for dipping veggies or pita.
Place beans in a large bowl with enough cold water to cover by 2 inches. Let soak overnight. Drain soaked beans. Remove outer shell from each fava bean and discard.
Place peeled beans in a large saucepot. Cover by 2 inches with cold water and bring to a boil. Reduce heat, cover and simmer, until beans are very tender, about 30 minutes. Drain beans and transfer to the bowl of a food processor. Add oil, lemon juice, tahini, garlic, oregano and salt and process until puréed.
Per Serving: Serving size: about 2 tablespoons, 25 calories (15 from fat), 1.5g total fat, 45mg sodium, 3g carbohydrates, (1 g dietary fiber), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.