People observing tall sunflowers near a greenhouse on a sunny day.
Brandon Hann, left, gives a tour of the garden during the Taste of the Garden event at the University of the Pacific Robb Family Garden in Stockton on April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)

Students and community members gathered this month at the Robb Family Garden as a part of the University of the Pacific Sustainability Month series.

Attendees could tour the space and enjoy dishes with elements grown in the garden such as fava bean hummus, maple balsamic vinaigrette, and chocolate mint brownies.

An outdoor garden scene with people serving food from a table filled with fresh vegetables.
Gia Huy Phung serves fava bean hummus during the Taste of the Garden event at the University of the Pacific Robb Family Garden in Stockton, California on Thursday, April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)

Fava Bean Hummus

Students followed this recipe:

INGREDIENTS

  • 2 cups of de-shelled & peeled fava beans
  • 2 tablespoons of tahini
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup of freshly squeezed lemon juice
  • 2-4 sliced garlic cloves
  • 1/4 cup of fresh dill, basil or other favorite herbs
  • Pinch of salt
Fava beans on a blue and white plate outside.
Fava beans are displayed during the Taste of the Garden event at the University of the Pacific Robb Family Garden in Stockton, California on Thursday, April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)

DIRECTIONS

1. De-shell the fava beans.

2. Boil the fava beans with the outer flesh until fully soft. (about 8-10 minutes)

3. Put the cooked fava beans into a bowl of ice water. Let cool.

4. Once cool, peel the outer flesh off of the fava beans.

5. Place the de-skinned fava beans and the rest of the ingredients into a high-speed blender food processor. Blend until fully smooth.

7. Serve the hummus in a bowl with olive oil.

Enjoy right away or store in the fridge for 3-4 days.

A garden with a table setup and people under tents labeled "University of the Pacific."
People eat items grown in the garden during the Taste of the Garden event at the University of the Pacific Robb Family Garden in Stockton, California on Thursday, April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)
A young woman with blue gloves works at a table in a garden, surrounded by trees and shrubs.
Hands wearing blue gloves prepare a sachet with dried orange petals.
Aja Castaneda serves tea during the Taste of the Garden event at the University of the Pacific Robb Family Garden in Stockton, California on Thursday, April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)
Interior of a greenhouse with plants, garden tools, and a small bird.
A bird in a greenhouse at the University of the Pacific Robb Family Garden in Stockton, California on Thursday, April 16, 2026. (Photo by Annie Barker/Stocktonia/CatchLight Local/Report for America)