This bruschetta tells the story of Sicilian spring: sweet fava beans, fresh mint, and warm bread. The final touch, the raw oil, ties everything together with a green, vibrant fragrance.
Bring a pot of salted water to a light boil. Add the fava beans and blanch for about 30 seconds (or until just tender)
Drain the fava beans and, if you want an even smoother cream, cool them in ice water to stop the cooking process.
Meanwhile, toast the slices of bread: you can do this in the oven at 200 °C for 5 minutes or in a non-stick pan with a drizzle of Limera oil, until lightly golden.
In the mixer (or food processor), place the blanched fava beans, tahini, garlic clove, lemon juice, mint leaves, and a pinch of salt. Start blending, adding 3 tablespoons of Limera oil until you get a smooth and homogeneous cream.
Taste and, if necessary, adjust with salt or lemon. Transfer the cream to a bowl.
Garnish the cream with a drizzle of raw Limera oil and, if you like, a sprinkle of sesame seeds or fresh mint.
Spread the cream on each slice of toasted bread and serve immediately: the crunchiness of the bread and the creaminess of the cream create a perfect contrast.
Tips: for a creamier hummus, peel the fava beans well after blanching; if using frozen fava beans, blanch for a few more minutes. Leftovers: store in the refrigerator and use within 2-3 days; excellent spread on piadina or in sandwiches. Do not throw away the skins: compost or vegetable broth.
Italy, Sicilia
| Energy (kcal) | 281.84 |
| Carbohydrates (g) | 9.72 |
| of which Sugars (g) | 3.87 |
| Fat (g) | 21.93 |
| of which Saturates (g) | 4.18 |
| Protein (g) | 13.02 |
| Fiber (g) | 4.91 |
| Sale (g) | 0.16 |
