Broad bean hummus Recipe
- 450g/1lb fresh broad beans, podded weight
- 100g/3½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can
- 1 garlic clove, crushed
- 2 heaped tbsp tahini
- 1 tbsp lemon juice
- ½ tsp salt
- pinch ground cumin
- pinch ground white pepper
- pinch caster sugar (optional)
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tsp sesame seeds, toasted
- melba toasts
- 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.
