Healthy Fava Bean Hummus with Gluten Free Naan

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.

How to Make Healthy Fava Bean Hummus with Gluten Free Naan

The Fitchen

Healthy Fava Bean Hummus with Gluten Free Naan

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.

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Prep Time 12 hours hrs

Cook Time 40 minutes mins

Total Time 12 hours hrs 40 minutes mins

Servings: 6

Course: Appetizer

Cuisine: Indian

Calories: 170

Ingredients Method

Ingredients

  

• 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

Method

 

1. For hummus – soak fava beans in a large bowl with cool water for at least 12 hours, up to 24 hours.
2. In a large pot, add beans and fill with enough water to cover beans by 2 inches. Bring to a boil.
3. Add 1 tablespoon of olive oil to prevent the beans from sticking together, along with a large pinch of salt.
4. Reduce to a simmer and cover beans. Cook for 30 minutes, or until beans are soft.
5. Drain beans and allow them to cool for 30 minutes.
6. 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.
7. Blend until smooth. Allow to cool and serve with naan!

Jordan Cord

Gluten Free Naan

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian

Calories: 165

Ingredients Method

Ingredients

  

• 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

Method

 

1. 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.
2. 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.
3. Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.
4. Use a spoon to mix together until a thick dough forms.
5. Preheat the oven to 275º and line two baking sheets with parchment paper.
6. Scoop the dough into ¼ cup chunks.
7. Use your hands to shape and flatten into roughly circular shapes.
8. 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.
9. In a large skillet, heat 1 tablespoon of olive oil on medium/high.
10. Toss dough rounds into the skillet and toast 1-3 minutes per side.
11. After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.