SPRING FAVA BEAN HUMMUS
2 cups cooked fava beans, green beans removed from the pods
4-5 ramsons
cold pressed canola oil
lemon juice
2 tablespoons each: chopped chives , parsley and dill
salt and pepper
I happen to live next to a beautiful, old palace and park. For many years, the eighteen century neo gothic palace was used a seat of a high school. Then it was closed, and a year ago,  after some years of reconstruction, finally a boutique hotel with a very good restaurant emerged. And the best of all the derelict park was finally revitalized and opened to the public. It is nice to go for a stroll in a park, sit by a pond, enjoy the beautiful May greenery. As my windows overlook the park I am able to notice the changes the seasons bring to the park. To reflect the beautiful May greenery I prepared the hummus from the first of the season favas. I made it the Polish way with lots of dill,  ramps and freshly made extra vIrgin, cold pressed canola oil.
Enjoy!
Lilia, xoxo
Cook the favas  in salted water together with dill, garlic and chives . Cool the down and remove the green beans from the gray casings. Put the green beans into a food processor. Add the lemon juice , parsley , dill , ramps, chives and canola oil . Blend until smooth. Season to taste with salt and pepper, add  more lemon juice and oil, to taste. Blend until the paste is very smooth. Put the paste into a jar, pour some oil on top. Store in the refrigerator up to a week .
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