Broad Bean Hummus


  • 400g shelled broad beans (larger beans are good to use)
  • 1 crushed clove garlic
  • Approx 3 tbsp rapeseed or extra virgin olive oil
  • A good squeeze of lemon juice
  • Salt and freshly ground black pepper

Preparation method

  1. Put the broad beans in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes (depending on age and size) until tender.
  2. Drain the beans, cool, then slip the beans out of their skins.
  3. Put the skinned broad beans in a food processor or blender with the garlic, oil, lemon juice and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
  4. Put the purée in a serving dish and adjust the seasoning to taste.


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