I’m missing San Sebastián and really wish I could pop into a pintxo bar and have lunch. Sadly, we’re no longer there, so we have to do the next best thing and make it ourselves. This pintxo idea came from fresh produce from Chino Farms and our own home-grown fava bean plants. It was harvest time. We picked the plants clean, saved a handful of the best beans to be dried for next year, and shelled the rest. I made a hummus spread with cilantro oil that was spread on slices of baguette topped with thinly shaved purple radish, white and yellow carrots, Larte Idiazabal cheese, and purslane.
Fava bean pod. This is just one of a grocery bag full, more than 5 pounds that we shelled while enjoying a cocktail outside.
Farm fresh toppings.
Vibrant fava bean hummus and cilantro oil. The cilantro came from our garden as well. This made for one excellent lunch and snack for later.
It’s super easy to make, although I did not measure anything out. Shell the beans and blanch for approximately one minute. Cool and pop them all out of their skins. Puree the shelled beans with olive oil, a few garlic cloves, lemon juice, water just to thin out an bit, and salt to taste. Adjust seasonings as desired. Using a food processor, blend fresh cilantro with olive oil and a pinch of salt. Make a well in the center of the hummus and pour in the cilantro oil. You can use any combination of toppings, or none at all. This fava bean hummus tastes refreshing all by itself with a slice of fresh baguette.