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Macco di Fave | Italian Fava Bean "Hummus" Recipe

This is, quite simply, one of our favorite dishes. It's very similar to hummus so, if you're a hummus addict like us, this is definitely one to try! While it's traditionally made to be eaten by itself, we found that it's amazing for many of the applications one might use hummus or other dips for. Try spreading it on a slice of bread and you'll see what we mean!

Macco di Fave | Italian Fava Bean "Hummus"

Watch the Pasta Grammar video where we make this recipe here:

For this recipe, you will need:

- 7 oz. (200g) dried fava beans

- 3 tbsp extra virgin olive oil, plus more for drizzling

- 1/8 large white onion, diced

- 1/2 cup (120ml) crushed tomatoes

- Salt

- Fresh black pepper

- Fennel seeds and crushed red pepper flakes for topping (optional)

Soak the fava beans in water for 12 hours before cooking. We recommend using leftover pasta water if you have some, as the starch will make the final product much thicker!

In a small saucepan, bring the olive oil up to medium temperature. Add the onions and sauté for 2-3 minutes, or until they are tender and slightly transparent.

Add the drained fava beans and sauté for 10 minutes. Then, add the crushed tomatoes and a pinch of salt and pepper. Fill the saucepan with just enough water to cover the beans and bring to a gentle simmer.

Cover the pot and cook until the fava beans are very tender and can be easily mashed. The cook time will depend on the beans being used, but we found that it takes about 2 1/2 hours. While the beans cook, stir frequently and add more water as necessary to maintain the same quantity of liquid.

When the beans are very tender, use an immersion blender or just a fork to mash all the ingredients together into a thick paste. You can alter the consistency of the dish to your liking by either adding more water to thin it, or continuing to cook it so that it thickens more. Salt and pepper to taste.

Serve warm, topped with drizzled olive oil, fennel seeds and crushed red pepper flakes. Buon appetito!

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James Apaydın-Thain
James Apaydın-Thain

This is soooooo good! I love it when a few simple ingredients render a stunning result. It was great when it was still warm and a bit runny with some crusty bread and vegetable sticks, and we slathered the leftovers on rolls to make a great base for a roast veggie sandwich. My husband is from Turkey, so starters or small meals based on pureed pulses are a staple in our house, and this will definitely make it into the rotation. Also, I cooked the beans in a pressure cooker for 25 minutes to reduce time & energy expenditure. Of course, I would never use my pressure cooker for pasta, no worries :-)

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