Fava beans and green garlic make hummus especially “springy” and an even more fabulous spread for crunchy crostini! (Special thanks to our friends Tony & Miriam for sharing their veggies from Live Earth Farm!)
Fava Bean & Green Garlic Hummus:
1/4 cup + 2 TBS. olive oil
1 stock green garlic, washed, tough outer layer of stock removed, and sliced
a few handfuls of fava beans, shelled
1 can of chickpeas, drained
1 spoonful of tahini
juice from 1 lime
a handful of chopped, fresh oregano
paprika, cumin, chili powder, salt, and pepper to taste
- Saute the green garlic in some olive oil (about 2 TBS.) until tender. Add the shelled fava beans and saute for a minute more. Remove from heat.
- In a food processor, combine the chickpeas, green garlic-fava bean mixture, tahini, lime juice, oregano, and other seasonings. Process until smooth. While processor is running, add the olive oil (about 1/4 cup) in a light steady stream until it becomes a nice consistency.
- Taste and adjust seasonings if necessary. Transfer to a serving bowl. Serve with homemade crostini. Serves 4-6 as an appetizer.
And this is the beautiful and delicious stir fry that Tony made for our main dish, using the other veggies from the farm – carrots, baby tatsoi, mizuna greens, oyster mushrooms, and broccoli. The sauce involved soy sauce, rice vinegar, mirin, chili paste, and fish sauce. Oishii! It was served over an exciting (well, exciting to me) green rice, made green from bamboo extract.