Fava Bean Mint Hummus
Chef Fabio Viviani’s Fava Bean-Mint Hummus combines the traditional garbanzo with fava beans and Grana Padano cheese to really create an umami flavor. Top Chef “Fan Favorite” Chef Fabio Viviani is the owner of Siena Tavern in Chicago and So-Cal restaurant Cafe Firenze. This summer, he premiered two new Chicago restaurants: Bar Siena and steakhouse Prime and Provisions. Fabio says: “It’s time to step away from the plain garbanzos! Here’s a different spin on hummus, packed with untraditional flavors and nutrients.” (This recipe also appears in Fabio’s American Home Kitchen by Fabio Viviani.)
- 1-teaspoon baking soda
- 2 1/2 cups frozen shelled fava beans, or fresh if in season
- 1 cup canned garbanzo beans (chickpeas), rinsed and drained
- 1/2 cup grated Grana Padano cheese
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh mint leaves, chopped
- 1-cup sour cream
- Add the baking soda to a medium pot of salted water and bring to a boil.
- Add the fava beans and cook for 5 minutes. Drain the beans.
- Put the fava beans, chickpeas, Parmesan, garlic, olive oil, mint, and sour cream into the bowl of a food processor fitted with the blade and pulse until you have a coarse paste.
- Store the hummus in the refrigerator, covered, for up to 1 week. Serve with a good drizzle of extra-virgin olive oil on top.
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