Quick Fava Bean Hummus


Prep time
Cooking time
Total time


Split drived fava beans make a delicious alternative to chickpeas as the basis for hummus, and they don't even need soaking. This fava bean hummus can be cooked from scratch in well under an hour.


100 g
split dried fava beans
2 T
2 T
olive oil
2 T
lemon juice
1⁄2 t
mild dried chilli
garlic clove
1⁄2 t
lemon zest
1 T
chopped parsley or mint
smoked paprika (to garnish)


  1. Place the fava beans in a pan, cover with water and boil for 30 minutes, topping up with water if necessary. After 30 minutes cooking the beans will be soft and creamy but mostly still intact with some bite - this will give a course hummus. For a smoother consistency continue cooking for 40 minutes or more and the beans will cook down to a creamier paste.
  2. Meanwhile, mix 2 tablespoon each of tahini, olive oil and lemon juice, stirring well for a creamy consistency. Add half a teaspoon each of mild dried chilli and lemon zest, a tablespoon of chopped parsley or mint. Crush and finely chop the garlic, then add to the tahini dressing.
  3. When the beans are cooked, drain, place in a bowl and stir in the tahini dressing. For a really creamy hummus, use a food processor. Drizzle with a little olive oil and garnish with chopped parsley and smoked paprika. Best eaten warm!


Just made this - first time I’ve ever really used dried pulses (except lentils) - it’s so delicious! And super easy
Posted by Jo Taylor on 28 March 2020