Healthy Fava Bean Hummus with Gluten Free Naan

Healthy Fava Bean Hummus with Gluten Free Naan takes approximately 12 hours and 40 minutes from beginning to end. Watching your figure? This dairy free recipe has 611 calories, 25g of protein, and 24g of fat per serving. This recipe serves 6. For $1.75 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of almond milk, naan, yeast, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this main course. This recipe is liked by 13 foodies and cooks. It is brought to you by The Fitchen. This recipe is typical of middl eastern cuisine. Overall, this recipe earns an outstanding spoonacular score of 85%. Similar recipes include Raw Bean-Free Gluten Free Red Pepper Hummus, Fava Bean Hummus, and Healthy Homemade Vanilla Bean Paste (refined sugar free, gluten free, vegan).

Servings: 6

Preparation duration: 720 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For hummus soak fava beans in a large bowl with cool water for at least 12 hours, up to 24 hours.In a large pot, add beans and fill with enough water to cover beans by 2 inches. Bring to a boil.Add 1 tablespoon of olive oil to prevent the beans from sticking together, along with a large pinch of salt.Reduce to a simmer and cover beans. Cook for 30 minutes, or until beans are soft.Drain beans and allow them to cool for 30 minutes.In a high speed blender, combine beans, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of tahini, 1 clove of garlic, 1 tablespoon of dill, teaspoon of salt, and teaspoon of pepper.Blend until smooth. Allow to cool and serve with naan!For gluten free naan In a small bowl, combine cup warm water and 2 teaspoons of yeast. For the warm water, you want to be in the 105 range think hot tub temperature. Set aside for 5-10 minutes while yeast activates.In a large bowl, mix together 2 cups gluten free flour, teaspoon salt, teaspoon xanthan gum, teaspoon garlic powder, and tablespoon of fennel.Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.Use a spoon to mix together until a thick dough forms.Preheat the oven to 275 and line two baking sheets with parchment paper.Scoop the dough into cup chunks.Use your hands to shape and flatten into roughly circular shapes.As you finish each naan, spritz both sides with olive oil. Cover the pans with saran wrap and allow to rise for 10-15 minutes.In a large skillet, heat 1 tablespoon of olive oil on medium/high.Toss dough rounds into the skillet and toast 1-3 minutes per side.After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.

 

Step by step:

1. For hummus soak fava beans in a large bowl with cool water for at least 12 hours, up to 24 hours.In a large pot, add beans and fill with enough water to cover beans by 2 inches. Bring to a boil.

2. Add 1 tablespoon of olive oil to prevent the beans from sticking together, along with a large pinch of salt.Reduce to a simmer and cover beans. Cook for 30 minutes, or until beans are soft.

3. Drain beans and allow them to cool for 30 minutes.In a high speed blender, combine beans, 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of tahini, 1 clove of garlic, 1 tablespoon of dill, teaspoon of salt, and teaspoon of pepper.Blend until smooth. Allow to cool and serve with naan!For gluten free naan In a small bowl, combine cup warm water and 2 teaspoons of yeast. For the warm water, you want to be in the 105 range think hot tub temperature. Set aside for 5-10 minutes while yeast activates.In a large bowl, mix together 2 cups gluten free flour, teaspoon salt, teaspoon xanthan gum, teaspoon garlic powder, and tablespoon of fennel.

4. Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.Use a spoon to mix together until a thick dough forms.Preheat the oven to 275 and line two baking sheets with parchment paper.Scoop the dough into cup chunks.Use your hands to shape and flatten into roughly circular shapes.As you finish each naan, spritz both sides with olive oil. Cover the pans with saran wrap and allow to rise for 10-15 minutes.In a large skillet, heat 1 tablespoon of olive oil on medium/high.Toss dough rounds into the skillet and toast 1-3 minutes per side.After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.

Nutrition Information:

covered percent of daily need