Metrolink Matters 
Happy International Hummus Day! For a springtime snack that’s nutritious and delicious, this hummus incorporates green goodness with English peas and fava beans. Here’s the recipe from celebrity chef Carla Hall:
Serves 4 – 6
WHAT YOU NEED
- 1 cup fresh shelled fava beans
- 1 cup English peas (fresh or frozen)
- 1 garlic clove
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 1/2 tsp ground cumin
- 1/2 tsp ground sumac
- 4 tbsp olive oil
- 2 tsp freshly chopped mint
- Salt and pepper to taste
WHAT YOU DO
- Place the fava beans in a small saucepan and cover with water. Simmer over medium-low heat for about 10 minutes or until the beans are tender, adding the peas about halfway through the cooking time.
- Remove the fava beans from heat and transfer the beans and peas to a food processor. Add the garlic clove, lemon juice and zest, cumin, and sumac, and pulse until the beans and peas are finely chopped.
- Add the olive oil in a stream while the processor is running until the mixture comes together in a slightly smooth paste, and you can add more or less olive oil depending on the texture you like.
- Stir in the mint and salt and pepper, and dust with a little additional sumac if you like. Serve with pita bread, tortilla chips, or toasted baguette slices.
The hummus keeps refrigerated in an air-tight container for up to two days. Enjoy!
