Broad Bean Hummus

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A perfect accompaniment to pre-dinner drinks, or just as a light snack.

Broad bean hummus, makes use of all those larger woody tasting broad beans that don’t really taste all that great in a salad by making this totally addictive hummus! Inspired by a River Cottage recipe and not wanting to waste older beans.

Ingredients:

200g podded broad beans (fresh homegrown broad beans all the better!)
Small bunch of mint
Juice and the zest of 1/2 lemon
4tbs olive oil
Salt to taste

Method:

Once you’ve done the fun job of podding your broad beans, that is of course if you’re starting from scratch…! Boil them in a pan for 3-5 minutes (the larger woodier ones may need longer).

Rinse under cold water and shell the beans from their skins.

Blitz the beans, salt, mint and lemon juice in a food blender or using a hand blender, slowly adding the oil until you get the consistency you like. Once smooth, add the zest and taste. Season as required.

This is great served with crisps, or my current favourite crispy tortilla snaps.

(Microwave cut tortilla wraps around a cup for about a minute until crisp, minding not to burn!)

This makes a good amount of hummus – but believe me, you’ll need it! Most addictive ever!!