Fava Bean Hummus

Ingredients
• ¼ cup (2 oz) well-stirred tahini, raw
• 2 Tbsp. (1 oz) water
• ½ tsp.cumin, ground
• 1 clove garlic, minced
• 18 oz cooked fava bean, canned (rinsed and drained) or 24 oz equivalent volume if using cooked fresh beans
• ½ tsp salt to taste
• 2 Tbsp. (1 oz) olive oil
• ¼ cup (2 oz) lemon juice, freshly squeezed or to taste

Directions
Cooking Fava Bean
• Fresh beans: Bring water to boil; boil for 10 minutes with salt. Ratio: 1 cup of water and ¼ tsp salt per 1 cup of fresh fava bean.
• Dried Beans: Soak over night; bring water to boil and cook for 30-50 minutes. Ratio: 3 cups water and ½ tsp salt per 1 cup dried beans.

In food processor (or with immersion blender in bowl) whip tahini, water, cumin and garlic until it reaches a smooth texture. Add salt and gradually add fava bean to mixture until blended to a smooth texture (scraping sides of food processor with scapula occasionally). With food processor running slowly, add olive oil then lemon juice. (Be sure to not over whip lemon juice into mixture, over mixing will diminish brightness in lemon notes of hummus.) Allow to rest in refrigerator until cool (20-40 minutes). Serve with veggies or as desired.