I reeeeally love hummus. Yet, I DID not plan to make it that day. It kind of…happened. I soaked fava beans overnight, then spent a looong time peeling their irritating skins off (they are too hard to digest), pressure cooked them for 45 minutes, and…they turned into something resembling porridge. They just totally fell apart. Too long cooking time, I assume. Anyway, that was their way to tell me to make hummus. So I heated them up in another pot (there was more than enough water still), added salt, cumin powder, lemon juice, chopped garlic (optional) and a good spoonful or two of tahini. Just a few stirs, some minutes to let it thicken, and voila, fava beans hummus is born! Really good stuff! Not the same as chickpea hummus, but not worse.
As a grain I had sweet millet cooked with hokkaido pumpkin (just 20 minutes and it´s ready). And I blanched some chinese cabbage, green beans and kale with it.