To enjoy hummus, it’s best to make it at home, especially if you’re following this perfect hummus recipe.
But to get the real Middle Eastern experience, there are toppings that will turn your homemade hummus into a full vegetarian or vegan meal. Mashed fava beans and hard boiled eggs, together with the tahini and tatbilah sauce, can all top your hummus, or go next to the dish. (Sautéed mushrooms were a popular topping in Israeli restaurants throughout the 70’s and the 80’s, and for some reason make a comeback in Israeli restaurant in the U.S., but I don’t care for those that much). Put a plate with thinly sliced raw onion on the side, together with Middle Eastern cucumber pickles and bitter cracked olives, if you can find those (try Israeli and Middle Eastern supermarkets).
With a side of chopped vegetable salad and warm pita bread what you’ll get is full, heavy meal. Levantine comfort food.
Cooked fava beans (foul Moudamas)
Course: Sides, AppetizersCuisine: EgyptianDifficulty: Easy4
servings30
minutes40
minutesFor the authentic fava bean stew you will need the small, Egyptian fava, available now at some Whole Foods stores. Otherwise, just use any dried, skin-on, fava bean you can find.
INGREDIENTS
1 cup small brown fava beans
¼ teaspoon baking soda
Kosher salt to taste
To serve: hard boiled eggs, one per person
DIRECTIONS
- The night before, soak fava beans in water.
- The next day, drain fava and cover with about 1 inch fresh water. Add baking soda, bring to boil, then lower heat, cover and cook for 45-60 minutes, or until the fava is very tender.
- Before serving, mash fava with potato masher or a fork, keeping the stew chunky, then add salt to taste.
- Spoon over hummus, top with a hard-boiled egg and tatbilah (recipe here).
