This spring-ready recipe comes from L.A.'s newly opened NoMad, where you can dine in the mezzanine and survey everything below with your bowl of this vibrant dip, or sit in the lobby for a more casual take. They serve it with crispy lavash, but whatever you have on hand is fine.
Join us in person at our chef-hosted Spring Cooking School, where you'll learn how to make this dish—plus three other seasonal, dinner party-ready recipes.
Fava Bean HummusRecipe adapted from Chris Flint, NoMad, Los Angeles, CA
Yield: 6 to 8 servings
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour and 10 minutes
For the Lemon Oil:
¼ cup canola oil
For the Spinach Puree:
½ bunch spinach
⅔ cup fava beans
¼ cup ice water
For the Pickled Shallots:
¼ cup white balsamic vinegar
½ teaspoon salt
1 teaspoon sugar
3 tablespoons shallot, minced
For the Hummus:
2½ cups fava beans
¼ cup extra virgin olive oil
¼ cup lemon juice
1 garlic clove, grated
¼ cup lemon oil
1½ teaspoons citric acid
1 tablespoon salt
⅓ cup tahini
Zest from one lemon
Cayenne pepper, to taste
¾ cup plus 2 tablespoons ricotta, whipped in a blender
¾ cup plus 2 tablespoons spinach purée
Extra virgin olive oil
Black sesame seeds
Pistachios, roasted and chopped
Flaky sea salt
1. Make the lemon oil: Using a micro-plane, zest all of the lemons, being careful not to zest any of the pith. Combine the zest and oil in a small pot and simmer on the stove over low heat for 20 minutes. Let the oil sit at room temp and strain when cooled
2. Make the spinach puree: In a medium sized pot, bring salted water to a boil. Blanch the spinach for roughly one minute, strain and submerge the spinach into ice water, then remove from water. Repeat with the fava beans. Using a clean towel, wring out as much of the water as possible from the spinach and fava beans.
3. Combine the spinach, fava beans and ice water in a blender and blend until smooth, adding more ice water as needed to facilitate blending.
4. Make the pickles: In a separate small pot, bring the vinegar, salt and sugar to a simmer. Pour the hot pickling liquid over the shallots, and let them cool to room temperature.
5. In a food processor, add the fava beans, extra virgin olive oil, lemon juice, garlic, lemon oil, citric acid, salt, tahini, lemon zest and cayenne. Purée until smooth, remove from the food processor and add to a bowl over ice. Fold in the whipped ricotta and spinach puree. Season to taste with salt.
6. Spoon the hummus into a bowl, making sure to create several small swirls in order to hold the olive oil. Place olive oil in the swirl dips, garnish with remaining ingredients and serve with crackers.
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