Hummus with Fresh Beans and Lamb
One of my favorite things about summer is the arrival of shell beans. I can never eat enough English peas, fava beans, or fresh chickpeas. I’ll take a giant bowl of buttered English peas over an ounce of white truffles any day. There is just something luxurious about being able to eat large quantities of even the most humble ingredients when they are at their peak and available in abundance.
This recipe is my reimagined mashup of the Masabacha, Foul, and Jerusalem hummus traditions. I replace dried fava beans and chickpeas with their fresh counterparts and fold them into a stew of braised lamb. Ladled into the center of a bowl of hummus and accompanied by fresh pita, this is a complete and extremely satisfying meal.
(As a line cook, I used to dread coming face to face with a bushel of fresh fava beans that needed to be shelled and peeled, but I’ve actually come to enjoy the Zen of it. Pour yourself a glass of whatever you’re drinking and get lost in the repetition.)