Fava Beans (these Favas are freshly picked from our garden) one of the oldest crops know to Man, can be eaten fresh (with the pod if young enough), cooked or ground into flour. They are most flavorful and tender when picked young.
In Ethiopia, Fava Beans are mostly prized for their flour, used in the popular vegetarian dish Hilabet. Most don’t know that Fava Bean flour is also used to make the popular French Baguette! Middle-Easteners use Fava Beans to make Falafel or Hummus (an alternative to Garbanzo Beans).
Fava Beans do not necessarily need to be peeled, although this is a common practice in America. If you don’t peel, choose younger smaller beans. The peels are high in Fiber and nutrients.
Fava Bean Spread
1 cup Fava Beans, soaked overnight and boiled until soft (cooking time will vary depending on the size of the beans and if you peel or not)
3 tbs olive oil
2 tbs lemon juice
1 small clove garlic
2 olives or 1 tsp olive spread
2-3 mint leaves
1 tsp sea salt
Drain beans thoroughly and add to blender with all ingredients. Blend in a food processor till consistency is thick. Add water if mixture is too dry.
Spread on crackers or whole grain bread. Enjoy!