Broad Bean Hummus
This homemade broad bean hummus is a vibrant and flavorful twist on the classic dip. Fresh broad beans and tinned chickpeas blend together with garlic, tahini, and a hint of citrus to create a creamy and satisfying spread. Topped with a sprinkle of sesame seeds and a drizzle of olive oil, this hummus is perfect for spreading on melba toast or enjoying as a dip for your favorite veggies.
— Constant Cookbook
Ingredients
- 450g/1lb fresh broad beans
- 100g/3½oz tinned chickpeas
- 1 garlic
- 2 heaped tbsp tahini
- 1 tbsp lemon juice
- ½ tsp salt
- pinch ground cumin
- pinch ground white pepper
- pinch caster sugar
- 4 tbsp extra virgin olive oil
- 1 tsp sesame seeds
- melba toasts
Instructions
- Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water.
- Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.
- Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor.
- As the mix continues to purée, slowly pour in the olive oil until completely combined.
- Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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