Broad bean hummus recipe
One of three great homegrown hummus recipes from Cinead McTernan.
To see how to grow the ingredients, read the growing guide, and be sure to check out her recipes for carrot hummus and beetroot hummus to complete your collection of colourful sides.
Ingredients
- 400 g broad beans, podded
- 2 handfuls basil, chopped
- 1 garlic clove, crushed
- 1 tsp tahini
- 1 tbsp lemon juice
- 1 glug olive oil
- 14.1 oz broad beans, podded
- 2 handfuls basil, chopped
- 1 garlic clove, crushed
- 1 tsp tahini
- 1 tbsp lemon juice
- 1 glug olive oil
- 14.1 oz broad beans, podded
- 2 handfuls basil, chopped
- 1 garlic clove, crushed
- 1 tsp tahini
- 1 tbsp lemon juice
- 1 glug olive oil
Details
- Cuisine: Middle Eastern
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Quickly blanche the broad beans in a pan of salted boiling water until tender. Drain and immediately plunge into a bowl of iced cold water.
- Remove the broad beans from their skins.
- Place all the ingredients (apart from the olive oil) into a mixer and blitz until blended.
- Add a glug of olive oil to help combine the ingredients. Spoon into a bowl and level to remove any air pockets.
- Serve immediately with warm pitta bread, or cover with a film of olive oil to preserve and store in the refrigerator.
Recipe extracted from One-Pot Gourmet Gardener by Cinead McTernan, photography by Jason Ingram. Published by Frances Lincoln
Grow and make these other great hummus recipes:
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