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.
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.