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.
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
A generous squeeze of
Sea salt and freshly
ground black pepper
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Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.