2 cups shelled fresh (or frozen, thawed) shell beans (such as fava beans, edamame, or lima beans)Kosher salt8 tablespoons extra-virgin olive oil, divided2 tablespoons (or more) fresh lemon juice, divided2 teaspoons tahini (sesame seed paste), divided1/2 teaspoons grated garlic, dividedFreshly ground black pepper1 tablespoon minced shallot2 tablespoons fresh tarragon leaves plus more for garnish2 pounds heirloom tomatoes, cut into 1/4-inch slices
6 whole wheat pitas, grilled or toasted
Cook beans in a large pot of boiling salted water until tender, 6–7 minutes. Drain, reserving 1 cup cooking water.Transfer beans to a blender or food processor; add 6 Tbsp. oil, 1 Tbsp. lemon juice, 2 tsp. tahini, 1/4 tsp. garlic, and 1/2 cup cooking water. Puréee until smooth, scraping down sides of bowl and adding more water by tablespoonfuls if needed to blend. Season hummus to taste with salt, pepper, and more lemon juice, if desired.Whisk remaining oil, lemon juice, tahini, garlic, shallot, and tarragon in a large bowl. Season to taste with salt and pepper. Add tomatoes and gently toss to evenly coat.
Divide hummus among plates. Top with tomatoes, stacking or layering slices. Drizzle tomatoes with juices remaining in bowl and garnish with tarragon leaves. Serve with warm pitas.
Adapted from Bon Appetit