FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)
Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
Provided by Suzy Karadsheh
Categories Vegan
Time 25m
Number Of Ingredients 15
Steps:
- In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
- In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
- Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
- Serve with pita bread, sliced veggies and olives.
Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg
QUICK BLACK BEAN HUMMUS
Black beans make a delicious and healthy alternative to the usual garbanzo beans in hummus. This recipe is a crowd-pleaser and a nice staple at any gathering. Your vegetarian friends and family will thank you! If you have any roasted veggies on hand those also make a great addition blended in to the hummus!
Provided by htiz
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 7.5 g, Fat 1.6 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 171.5 mg
HUMMUS
This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.
Provided by Jennifer Segal
Categories Appetizers
Time 20m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
- In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
- Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
- Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.
Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg
AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)
Creamy and super tasty! If you' ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe.
Provided by Eli K. Giannopoulos
Categories Dips
Time 55m
Number Of Ingredients 8
Steps:
- Rinse the split peas with plenty of water.
- Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
- As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
- Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 portion, Calories 248kcal, Sugar 5.6g, Sodium 241.6mg, Fat 7.2g, SaturatedFat 1g, UnsaturatedFat 5.8g, TransFat 0g, Carbohydrate 35.8g, Fiber 13.4g, Protein 12.3g, Cholesterol 0mg
FAVA BEAN HUMMUS WITH SMOKED TROUT
A quick and easy favorite. This recipe features flaky smoked trout, creamy fava bean hummus, and topped with just a touch of tart pickled red onion.
Provided by La Brea Bakery
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
- Place fava beans, olive oil, shallot, lemon juice, garlic, and cumin in a food processor. Blend until smooth. Season with salt and pepper.
- Combine mayonnaise, eggs, cornichons, chervil, mustard, and capers in a small food processor. Whip until gribiche sauce is thoroughly combined.
- Bake bread in the preheated oven until lightly toasted, 5 to 7 minutes.
- Top bread with hummus, smoked trout, pickled onions, and the gribiche sauce.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 14.9 g, Cholesterol 29.9 mg, Fat 16 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 382.4 mg, Sugar 2 g
HUMMUS, FAVA BEAN STYLE
Make and share this Hummus, Fava Bean Style recipe from Food.com.
Provided by Dancer
Categories Lemon
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Shell about three pounds of fava beans.
- This should leave you with a couple of cups of actual beans.
- Boil them for about twenty minutes in water and then rapidly cool with cold water.
- Peel all the larger ones (anything bigger than about 1/2 inch in the longest dimension) by squeezing one end hard and popping the bean out of the skin.
- Smaller ones can be left whole.
- Puree in a blender with a head of green garlic, olive oil, lemon juice and sesame tahini.
- Add salt to taste and serve with bread or crudites.
Nutrition Facts : Calories 542.2, Fat 28.6, SaturatedFat 4, Sodium 28.4, Carbohydrate 54.5, Fiber 14.4, Sugar 4.7, Protein 21.5
THE BEST HUMMUS
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
- Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
- Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
- Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
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FAVA - GREEK YELLOW SPLIT PEAS DIP - REAL GREEK RECIPES
From realgreekrecipes.com
4.8/5 (5)Category Appetizer, Side Dish, SnackCuisine GreekCalories 354 per serving
- Add the fava beans in a larger bowl or pot and pour in 1 lit of hot water. Let the fava beans soak for 15 minutes then strain and rinse well, until the water comes out clean.
- Place fava beans along with the vegetable stock (ideally this homemade vegetable stock), onion, and garlic in a large cooking pot. Bring to a boil over high heat. Then reduce heat to medium-low.
- Cook the fava beans for 30 to 45 minutes. Depending on the quality of the fava beans cooking time may vary from 30 minutes to 1 hour. After the first 20 minutes of cooking, taste the beans to check if they're tender. If not pour in 500 ml of water and keep simmering until they get very soft, tender and break apart and the consistency looks like a very thick soup.
- Remove from heat and add the olive oil, lemon zest, and juice. Blend using an immersion blender.
FAVA BEAN HUMMUS RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12Estimated Reading Time 5 minsCategory VEGETARIAN, APPETIZERS, MAINS, SIDES, HEALTHY
- Remove the fava beans from their pods, then shuck the beans and blanch them in salted, boiling water for 4 to 5 minutes. Shock the beans in an ice bath to cool, then peel.
- In a food processor, blend the favas with the tahini, olive oil, lemon juice, salt and garlic until smooth.
- Spoon into a bowl and cover tightly with plastic wrap. Refrigerate; allow a few hours for the garlic to permeate the hummus. Let the hummus warm up to room temperature before serving.
RECIPE: FAVA BEAN HUMMUS - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 3.5Calories 25 per servingTotal Time 8 hrs 20 mins
FAVA BEAN HUMMUS - FOODBYMARIA RECIPES
From foodbymaria.com
Reviews 9Servings 1Cuisine VeganCategory Dip
- Into a bowl add your fave beans and cover them with water. The Bob’s Red Mill ones don’t take long to soak so I only left them in water for 3 hours.
- Once they’ve soaked, drain them and cook in boiling water for around 25 minutes. Make sure to strain and drain this liquid.
- Tip: if you want that extra extra silkiness add 2-3 tbsp. of freezing water to the mixture while blending.
RECIPE: FAVA BEAN HUMMUS — 3TEN — A LIFESTYLE BLOG
From 3ten.ca
Cuisine MediterraneanCategory AppetizerServings 4Total Time 20 mins
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Estimated Reading Time 3 mins
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Estimated Reading Time 2 mins
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5/5 (1)Total Time 1 hr 25 minsServings 12
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From thedailymeal.com
3.7/5 (3)Estimated Reading Time 40 secsServings 7Calories 84 per serving
- Place the beans in a large bowl with enough cold water to cover by 2 inches. Let them soak overnight.
- Drain the soaked beans. Remove the outer shell from each fava bean and discard. Place the peeled beans in a large saucepot. Cover with cold water by 2 inches and bring to a boil. Reduce the heat, cover, and simmer, until the beans are very tender, about 30 minutes.
- Drain the beans and place in the bowl of a food processor. Add the remaining ingredients and process until puréed.
TRY THIS DELICIOUS FAVA BEAN HUMMUS - ATTAINABLE SUSTAINABLE®
From attainable-sustainable.net
Cuisine CreativeTotal Time 1 hr 8 minsCategory AppetizersCalories 77 per serving
- While beans are boiling, fill a mixing bowl with cold water and ice. You'll use this to submerge the hot beans, which will help pop the skins for easy removal.
FAVA BEAN HUMMUS (BISSARA) | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (1)Category Appetizer, Dips And SpreadsCuisine Vegan, VegetarianCalories 212 per serving
- Place frozen fava beans in a medium sauce pan with enough water to cover. Bring to boil and boil 3-5 minutes or until beans are heated through and tender. Drain beans and set aside to cool.
- Place beans in food processor along with oil, lemon juice, salt, cumin and paprika. Blend until smooth and creamy. Taste for seasonings and adjust if necessary.
FOUL MDAMAS (FAVA BEANS) - AUTHENTIC LEBANESE RECIPES
From zaatarandzaytoun.com
4.8/5 (5)Total Time 10 minsEstimated Reading Time 4 mins
FAVA BEAN HUMMUS - COOK VEGGIELICIOUS
From cookveggielicious.com
Cuisine Middle EasternCategory LunchServings 4Calories 146 per serving
- Place 250g dried fava beans* in a saucepan and cover with water. Bring to the boil, then reduce to a simmer and cook for between 20-50 minutes until soft. Mine took 30 minutes. Add more water to the pan as you go if needed.
- Place your cooked fava beans in a food processor with the juice of one lemon, 2 tbsp tahini, 2 cloves crushed garlic, 1 tbsp extra virgin olive oil and a pinch of sea salt.
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