Photo of Fava bean hummus by WW

Fava bean hummus

Points® value
Total Time
48 min
45 min
3 min
A springtime riff on the Middle Eastern classic, this seasonal hummus is brightened by the vivid flavors of mint and ginger. This version gets its green color from fresh fava beans. Preparing fava beans takes work, so consider doubling this recipe to keep some of the hummus on hand for dips and sandwiches. You must shell fava beans from their thick pods, blanch the beans in boiling water 1 minute, and drop them into a bowl of ice-cold water. Then, holding the beans one at a time, you must skin the individual beans from their translucent membranes. Once you’ve done all that, you’re ready to go.


Fresh fava beans in pod

3 cup(s), (1 cup beans after blanching and peeling)*

Canned chickpeas (garbanzo beans)

½ cup(s), drained and rinsed

Fresh lemon juice

3 Tbsp

Peppermint leaves

2 Tbsp

Fresh ginger

1 Tbsp, peeled and minecd

Tahini sesame butter

1 Tbsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


2 Tbsp, or as needed


  1. 1. Place fava beans, chickpeas, lemon juice, mint leaves, ginger, tahini, salt and pepper in a large food processor.
  2. 2. Cover and process, scraping down the inside of the canister once in a while, until fairly smooth. Add water through the feed tube in dribbles to get mixture moving over the blades, as needed — or to keep it moving over the blades as it processes. Scrape into a small bowl; cover with plastic wrap and refrigerate for up to 4 days. Serving size: 1/3 cup