These are a few of my favorite things – hummus and naan. I can and often do make a meal entirely out of hummus, whether I’m dipping veggies, chips, this naan, or my fingers. Don’t judge me.
When a dip tastes this good, this creamy, this fresh… I’m not leaving anything behind in the bowl.
Until I met up with a friend a few weeks ago for drinks at 18 on the Square – my favorite local restaurant, FYI – I had only tried regular chickpea hummus and sweet potato hummus. As stated above, I’m a pretty big fan of hummus, so when I saw fava bean hummus on their summer menu, I had to know what it was all about. By the time my friend got there, all of the hummus was gone and I made sure there was no evidence. If she reads this post though, I’m busted. ;)
Buttery and slightly nutty, favas have a unique flavor that’s unlike any other bean I’ve tasted. They’re not very popular in America, but they’ve been a European favorite since the dawn of time. If the Europeans like it, I figure it’s usually a safe bet. [i.e. fast cars, a generally good climate, baguettes, and wine]
Fava beans require a bit more prep work than, say, cannelinis or green beans, but it’s worth it – I promise!
I couldn’t find any fresh fava beans, so I eventually settled for dried. Soak them overnight, shell them, and you’re ready to make hummus – minimal prep!
As far as dipping goes, the options are endless! Pita chips, fresh veggies, tortilla chips, pretzels – you name it, you can dip it. According to Clark, you can even dip pizza in hummus, spread it on a rice cake, or smear it on a burrito. Me? I’m going with this naan.
The recipe is SO easy – I had no idea whether or not I could make naan at home. Turns out, it’s better than any of the naan I’ve ever had at an Indian restaurant, and now our vindaloo has a soulmate. That wasn’t my plan when I set out to make this hummus, but I’d say it’s a win-win.
I really wish we had taken some of this naan along with us on the road trip, because I think we ate approximately 2 gallons of hummus. Again, don’t judge – it’s an easy snack to eat at 75 MPH or while watching a movie in the back of your car.
The point is, hummus is a brilliant snack for whatever, whenever, wherever.
Healthy Fava Bean Hummus with Gluten Free Naan
- Prep Time: 12 hours
- Cook Time: 40 mins
- Total Time: 12 hours 40 minutes
- Yield: 6
- Category: Appetizer
- Fava Bean Hummus
- 2 cups dried fava beans
- 4 tablespoons olive oil + more for boiling
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 clove garlic
- 1 tablespoon fresh dill
- 1/2 teaspoon sea salt + more for boiling
- 1/2 teaspoon black pepper
- For hummus – soak fava beans in a large bowl with cool water for at least 12 hours, up to 24 hours.
- In a large pot, add beans and fill with enough water to cover beans by 2 inches. Bring to a boil.
- Add 1 tablespoon of olive oil to prevent the beans from sticking together, along with a large pinch of salt.
- Reduce to a simmer and cover beans. Cook for 30 minutes, or until beans are soft.
- Drain beans and allow them to cool for 30 minutes.
- In a high speed blender, combine beans, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of tahini, 1 clove of garlic, 1 tablespoon of dill, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
- Blend until smooth. Allow to cool and serve with naan!
Gluten Free Naan
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Category: Main
- 1/2 cup warm water
- 2 teaspoons Red Star yeast
- 2 cups gluten free flour
- 3/4 teaspoons sea salt
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon garlic powder
- 1/2 Tablespoon fennel seeds
- 1 whisked egg
- 2 tablespoons almond milk
- olive oil
- In a small bowl, combine ½ cup warm water and 2 teaspoons of yeast. For the warm water, you want to be in the 105º range – think hot tub temperature. Set aside for 5-10 minutes while yeast activates.
- In a large bowl, mix together 2 cups gluten free flour, ¾ teaspoon salt, ⅛ teaspoon xanthan gum, ⅛ teaspoon garlic powder, and ½ tablespoon of fennel.
- Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.
- Use a spoon to mix together until a thick dough forms.
- Preheat the oven to 275º and line two baking sheets with parchment paper.
- Scoop the dough into ¼ cup chunks.
- Use your hands to shape and flatten into roughly circular shapes.
- As you finish each naan, spritz both sides with olive oil. Cover the pans with saran wrap and allow to rise for 10-15 minutes.
- In a large skillet, heat 1 tablespoon of olive oil on medium/high.
- Toss dough rounds into the skillet and toast 1-3 minutes per side.
- After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.