Serves 4

For Peach Salsa:

• 2 medium Tomatoes, diced
• 1 Peach, peeled and diced
• 3 Tortillas
• 1 cup Cilantro leaves, or other fresh herb, chopped (optional)
• 1 Lime, juiced
• 1 Clove Garlic, minced
• 1/2 Red Onion, diced
• Salt and Pepper

For Fava Bean Hummus:

• 1 lb Fava Beans, shelled
•  2 cups drained, well-cooked or canned Chickpeas, liquid reserved
• 1/2 cup Tahini, with some of its oil
• 1/4 cup Olive Oil, plus oil for drizzling
• 2 cloves Garlic, peeled
• Salt and freshly ground Black Pepper
• 1 Tbsp ground Cumin or Paprika, plus a sprinkling for garnish
• Juice of 1 Lemon, plus more as needed

For Tortilla Chips:

• 2 cups Oil, for frying
• 3 Tortillas

Homemade tortilla chips are nothing like the store bought variety. Warm, salty and crunchy, they are an excellent treat. They are best straight from the fryer, so make your salsa first.

Peach Salsa:

Place tomatoes, peach, lime juice, garlic and onion in a food processor. Pulse only a few times to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand. Transfer to a serving bowl. Stir in cilantro, salt and pepper, to taste. You can let this sit for an hour to help the flavors combine.

Fava Bean Hummus:

Fill a medium saucepan with water, add a teaspoon of salt and bring to a boil; also, a small bowl with ice water and set aside. Add the fava beans to the saucepan and boil until they turn bright green, about two or three minutes. Drain and run under cold water. Using your thumb and index finger, pinch the outer skin of the fava bean off. Sometimes, the easiest way to do this is to use your fingernail to pierce it. Discard the skins. Place all ingredients in a food processor and begin to process. Add the chickpea liquid or water, as needed, to allow the machine to produce a smooth purée.

Taste and adjust the seasoning. Add more lemon juice, if needed. Drizzle with olive oil and sprinkle on a bit more cumin or paprika and some parsley. Serve with homemade tortillas chips.

Tortilla Chips:

Cut the tortillas into sixths. Heat the oil in a deep pot to 360º. Add the tortilla chips in batches; don’t overcrowd them. Cook until golden brown. Remove from the oil and drain on paper towels. Toss with flaky sea salt and serve warm with the salsa and hummus.