For an unexpected twist on hummus, try swapping chickpeas for fava beans, as Top Chef All-Stars winner Richard Blais does in his new book, So Good: 100 Recipes from My Kitchen to Yours. A topping of briny white anchovies adds a sharp kick to the velvety, citrusy dip, which begs for a crusty baguette.


For hummus:
  • 2 cups cooked (or canned and drained) fava beans
  • 2 garlic cloves, minced
  • Juice of 2 lemons
  • 2 Tbsp. mayonnaise
  • 1/4 cup extra-virgin olive oil

    For mini toasts:
  • 4 (1/4"-thick) toasted baguette slices
  • 16 to 24 white anchovies
  • 10 to 12 radishes, sliced 1/4" thick
  • Segments of 2 blood oranges
  • 1/2 cup chopped flat-leaf parsley

    Total time: 20 Minutes


    In a blender or a food processor, mix fava beans, garlic cloves, lemon juice and mayonnaise and blend until smooth. With the motor running, drizzle olive oil until blended. Season to taste with salt and pulse to mix. Spread hummus on baguette slices. On each slice, drape 4 to 6 anchovies in a slightly overlapping pattern. Garnish with radishes, blood oranges and parsley. Serve immediately.

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