1 c. shelled fava beans {or chickpeas or a combination of the 2}

¼ c. sesame seeds {or tahini}

1 ½ t. lemon juice

1 T. tamari or soy sauce

1 t. fresh parsley, chopped

2 T. olive oil {more or less according to taste}

1 clove garlic

Black pepper and/ or cayenne to taste

In a blender or food processor, mix sesame seeds, lemon juice, and tamari, blend until smooth. Add favas, parsley, and garlic; blend until smooth. Blend in olive oil, pepper.

I like this with raw favas but you can cook them if you prefer. When using chick peas I prefer to soak them overnight and use them raw; you can cook them or use canned chickpeas instead.

I like adding onion, tomato, and jalapeno or other hot pepper as a variation. I leave out the tamari and cut the lemon juice down; depending on how juicy the tomatoes are.

I like hummus spread in pita bread with a bit of lettuce, tomato, onion, or whatever veggies I have on hand. It is also great as a dip for fresh veggie sticks, carrots, radishes, broccoli, cauliflower, etc.