I am hoping to plant chard for fall harvest, along with more kale, lettuce, and snap peas. By late fall, I end up circling back to comfort foods like soups, stews, and casseroles with nothing new to add to the recipe collection here.
Anyway, a while back, I had a nice big bunch of rainbow chard and a bag of fava beans fresh from CSA that I didn't want to ignore. Not that fava beans will be ignored in our house, especially when the older child gobbles them by the handful when they are blanched tenderly and set out in a bowl.
While tossing some blanched fava beans in salads and pasta is easy, I wanted to make a dish with intense fava bean flavor that will be the center of attention for a simple evening meal. What's more intensely fava bean-flavored than Fava Bean Hummus? Well, maybe fava bean stew, fava bean falafel, fava bean koftas. Or, any of the three recipes in Broad Bean Bash...
It's a Zen-like activity to shell the fava beans. Well, at least, when there is just a small basketful, and not a giant sackful. So, one fine evening a few weeks ago, I sat and shelled the fresh fava beans out in the backyard, watching the hummingbirds flit to and from their feeder. The house finches and chickadees were making several trips as well, completely ignoring me sitting right in their path to the feeder.
The chard wouldn't like sitting in the sidelines, I figured. So, chard got chopped, stem and all, with the fresh garlic from the farm; sautéed with a pinch of salt and a splash of lemon juice, the greens were raring to go.
Later that evening, the beans danced in boiling water for a couple of minutes and dove into the bowl of ice water. Finally, they were glad to shed their thick outer layer without much coaxing, and emerged in their resplendent beany greenness. It was quite a sight to behold in a bowlful.
Now, strong herbal notes bring that added oomph to the palate, so, armed with my trusty shears, I snipped a bit of mint, fennel, oregano, and scallions from the garden.
Blanched fava beans, sauteed chard and garlic, fresh herbs, plus a couple of bold Serrano chilies came together with some tahini, olive oil, and a splash of apple cider vinegar to make this incredibly delicious Chard and Fava Bean Herb Hummus.
Served with homemade Chipotle Coconut Flour Flax Meal Rotis, and a small side salad, the Fava Bean Hummus took center stage that night for sure.
1½ cup blanched fresh fava beans
1 cup chopped chard with stems
½ cup packed herbs
2 Tablespoon tahini
2 Tablespoon olive oil
2 Tablespoon lemon juice
2 Tablespoon apple cider vinegar
salt to taste
1 teaspoon olive oil
½ teaspoon cumin seeds
½ teaspoon caraway seeds
1 teaspoon small dry Pequin peppers
- Combine the hummus ingredients in a food processor and blend to desired coarse/smooth consistency, adjusting salt to taste
- Tempering: Heat the oil in a small pan, add the cumin and caraway seeds, allow to crisp and brown gently, then add the Pequin peppers and turn off heat
- To serve, garnish the hummus with the tempering, stir if preferred.
- Serve with Chipotle Coconut Flour Flax meal Roti, or Chipotle and Sun-dried Tomato Tortillas, or, Ube Purple Yam and Chipotle Naan, or, Mint Olive Greek Pita, or Kohlrabi-stuffed Kale Fennel Naan...