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Broad Bean Hummus

Towards the end of the summer, when broad beans get fat and floury and a little bitter, I like to whiz them up into this hummus. As well as making a fine dip, it is a great lunchbox addition – pack with some Little Gem lettuce leaves, crumbled ricotta and flatbreads; or use to fill a bap or pitta bread, along with a slice of ham.


Put the broad beans in a pan, cover with water and bring to the boil.

Lower the heat and simmer for 5–10 minutes (depending on age and

size) until tender, then drain. Set aside to cool, then slip the beans

out of their skins.

Put the skinned broad beans in a food processor or blender with the

garlic, 3 tablespoons of oil, a good squeeze of lemon juice and some

salt and pepper. Process to a thick, slightly coarse purée, adding

more oil if it seems too thick and dry.

When you’re happy with the texture, transfer the purée to a bowl.

Taste and adjust the seasoning with more salt, pepper and lemon

juice as needed.

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400g shelled broad

beans (late-season larger

beans are fine to use)

ó–1 garlic clove, crushed

with a little salt

About 3 tablespoons

rapeseed or extra virgin

olive oil

A generous squeeze of

lemon juice

Sea salt and freshly

ground black pepper

This recipe is taken from...

Every Day