Broadbean hummus

I love Broadbeans, they remind me of summer as a child sat podding them at the kitchen table with my Nan. I’m not sure I actually enjoyed eating the fruits of my labour as I didn’t really develop a taste for them until later in life, my boys however do enjoy this hummus.

This is a real taste of Summer which can be used as a dip or spread on lightly toasted sour dough for a snack, canapé or starter. You can top with goats cheese for variation on the starter, and I like to sprinkle Dukkah or Sumac on top to finish it off.

Ingredients
200g fresh de-podded Broad Beans
2 tbsp lemon juice
Approx 10 fresh mint leaves
2 tbsp Olive Oil
2 tbsp water
Salt and Pepper
1 tbsp crème fresh – optional for a creamier texture.

Method
Boil or steam the beans for 3-5 mins, rinse in cold water and then remove the outer skin. This can be done by making an incision at the top of the bean and gently pressing the inner bean out.
In a food processor or with a handheld blender blitz the beans, adding the mint, lemon juice and S&P, then slowly add the olive oil and the water. Mix in the crème fresh at the end if you are using it.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover