Serves 6
760 min
Healthy Fava Bean Hummus with Gluten-Free Naan
Recipe GLPRd6d0643162e8a4
A nutritious Middle Eastern appetizer combining creamy fava bean hummus with warm, fluffy gluten-free naan bread. The hummus is blended smooth with tahini, fresh dill, and lemon juice, while the naan dough is enriched with egg and fennel seeds for aromatic flavor. Perfect for dipping and sharing.
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Ingredients
2 cups dried fava beans
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon fresh dill, chopped
½ teaspoon sea salt
½ teaspoon black pepper
4 tablespoons olive oil, divided
Sea salt for boiling beans
2 cups gluten-free flour
½ cup warm water (105°F)
2 teaspoons Red Star active dry yeast
¾ teaspoon sea salt
1 whisked egg
½ tablespoon fennel seeds
2 tablespoons almond milk
Olive oil for cooking and brushing
Directions
Soak the dried fava beans in a large bowl covered with cool water for at least 12 hours, preferably up to 24 hours. This softens the beans and reduces cooking time.
Drain the soaked beans. In a large pot, place the beans and add enough water to cover them by about 2 inches. Bring to a boil, then add 1 tablespoon of olive oil and a generous pinch of sea salt to prevent sticking.
Reduce the heat to medium-low, cover the pot, and simmer the beans for about 30 minutes until they are tender and soft. Drain well and let cool for approximately 30 minutes.
While beans cool, prepare the naan dough. In a small bowl, combine the warm water (160°F) and yeast. Let sit for 5-10 minutes until the mixture becomes foamy and the yeast is activated.
In a large mixing bowl, combine the gluten-free flour, ¾ teaspoon sea salt, and fennel seeds.
Pour the activated yeast mixture into the dry ingredients along with the whisked egg and almond milk. Stir with a spoon until a thick dough forms. Do not overmix.
In a high-speed blender, combine the cooled cooked beans, 3 tablespoons olive oil, lemon juice, tahini, minced garlic, fresh dill, ½ teaspoon sea salt, and black pepper. Blend until completely smooth and creamy. Transfer to a serving bowl and set aside.
Scoop the naan dough into roughly ¼ cup portions. Using your hands, gently flatten and shape each portion into a roughly circular disc about ¼ inch thick. Brush both sides lightly with olive oil.
Cover the shaped naan with plastic wrap and let rise for 10-15 minutes at room temperature.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, place naan rounds in the hot skillet and cook for 1-3 minutes per side until lightly golden and puffed.
Transfer the cooked naan to a baking sheet lined with parchment paper. Bake in a preheated 275°F oven for 5-8 minutes to warm through and finish cooking.
Serve the warm naan alongside the fava bean hummus for dipping.
