Fava beans are one of spring’s most rewarding ingredients. Their bright green color and nutty flavor bring a freshness that dried or canned legumes can’t match. Blended into a hummus, they create a creamy dip that feels both familiar and new.
This hummus has a natural richness from tahini and olive oil, but it’s balanced with lemon juice and just the right touch of heat. It’s earthy, fresh, and full of character, the kind of spread that belongs on a spring mezze platter but holds its own as the centerpiece of a weekday lunch. A bowl of this on the table with warm flatbread, crisp vegetables, or roasted potatoes and it’s hard to think of a better snack—or meal.
Customizing This Dish
While this recipe calls for Aleppo pepper, sumac, and fresh parsley, that is only one of many flavoring combos that work well in this hummus. If you don’t have those spices, or you’re looking for a different flavor profile, try one of these;
- Mint & Black Pepper: Add in 2 tbsp finely chopped fresh mint leaves & 1/2 tsp fresh cracked black pepper.
- Smoked Paprika, Cumin & Coriander: Add in 1 tsp smoked paprika, 3/4 tsp ground cumin & 1/2 tsp ground coriander. Sprinkle with a light dusting of cayenne or extra smoked paprika to serve.
- Lemon Zest & Dill: Add in 1 tbsp chopped fresh dill (or 1 tsp dried) & 1 tsp lemon zest.
- Chives & Pink Pepper: Add in 2 tbsp chopped fresh chives & 1/2 tsp crushed pink peppercorns. Top with more chives and crushed pink peppercorns to serve.
- Za’atar: Add in 1 1/2 tsp za’atar. To serve, top with a light drizzle of olive oil and an additional sprinkling of za’atar.
- Harissa: Stir in 1 - 1 1/2 tsp of hot harissa paste and 1/2 tsp of ground cumin.
- Roasted Garlic & Basil: use 3 cloves of roasted garlic in place of the fresh minced garlic & add 2 tbsp chopped fresh basil.
Serving Ideas
This hummus is a natural with warm pita or flatbread, but it’s just as good spread onto toast and topped with sliced radishes, cucumbers, or leftover roasted veggies. Serve it as part of a mezze board with olives, pickles, and marinated feta, or dollop it into grain bowls in place of dressing. It makes a great sandwich spread too—especially paired with greens, grilled eggplant, or halloumi.
For a light lunch or starter, try spooning it into endive leaves or using it as a base for deviled eggs by mixing a little with the yolks.
Storing Leftovers
Keep any leftover hummus in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving, and if it seems a little stiff, loosen it with a splash of water or a drizzle of olive oil. This dip isn’t ideal for freezing—its texture tends to suffer—so enjoy it while it’s fresh.
Fresh Fava Bean Hummus
- Blender or food processor
- 2 cups shelled fresh fava beans (about 2½–3 lbs in pods)
- 2 tbsp tahini (stirred well)
- 2 tbsp extra virgin olive oil, plus more for serving
- 1 tbsp fresh lemon juice (more to taste)
- 2 small cloves garlic, minced
- ¾ tsp kosher salt, plus more to taste
- ¾ tsp Aleppo pepper, plus extra for garnish
- ½ tsp ground sumac, plus extra for garnish
- 2 tbsp fresh parsley leaves, roughly chopped
- 2 to 3 tbsp cold water (adjust for texture)
- Bring a small pot of salted water to a boil. Add the shelled fava beans and boil for 2–3 minutes, just until tender. Drain and transfer immediately to a bowl of ice water to stop the cooking. Once cool, gently peel the tough outer skin from each bean to reveal the bright green interior.
- In a food processor, combine the peeled fava beans, tahini, lemon juice, garlic, salt, Aleppo pepper, sumac, and parsley. Pulse a few times to break everything down, then drizzle in the olive oil and blend until mostly smooth. With the motor running, slowly add cold water 1 tablespoon at a time, until the hummus is creamy and smooth but still thick.
- Taste and adjust seasoning with more salt, lemon juice, or Aleppo pepper as needed. Spoon into a shallow bowl. Drizzle with a little more olive oil, then dust with a pinch of Aleppo pepper and sumac. Garnish with a few extra parsley leaves if desired.
