Hummus Ful
Ingredients
- 14 ounces can of chickpeas, drained, and cooked in water until tender ⓘ
- 3 cloves of garlic, minced ⓘ
- 2 tablespoons tahini paste ⓘ
- 3 tablespoons lemon juice ⓘ
- 1 teaspoon salt, to taste ⓘ
- 3 tablespoons olive oil, more for finishing drizzle
- 14 ounces can fava beans, rinsed, drained, and cooked until tender
- 1 whole roma tomato, chopped ⓘ
- 1 pinch cumin powder ⓘ
- 1/4 cup warm water
- 1 tablespoon flat leaf parsley, chopped
- 1 whole carrot, sliced ⓘ
- 1 packet Naan bread, or pita chips, warmed ⓘ
Instructions
- Reserve about one cup of the chickpea water before draining.
- Drain the beans and add them to a food processor, along with the tahini paste, lemon juice, salt, a couple tablespoons of olive oil, and the garlic. Puree into a nice smooth paste. Add water along the way as you do not want it to be really thick, but have a lighter texture.
- Remove from the processor and plate. During this time cook the fava beans in about 1/4 cup of water. Add a pinch of cumin, along with the chopped tomatoes. Cook for about 25 minutes or until the beans are cooked through and nice and tender.
- When you are ready to serve, ladle some hummus onto a plate, add a couple of tablespoons of the fava beans into the center, and drizzle with additional olive oil, lemon juice, a pinch of salt, and shower with chopped parsley. Serve with warmed naan bread.
Nutrition & Diet Analysis (per serving)
562
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).