We used the last broad beans from the pick-your-own for a fresh hummus. This is a creamy paste seasoned with lemon, garlic and extra-virgin olive oil. Perfect for lunch, served with lightly toasted bread or grissini or with crudite.
Well, here is the simple recipe for a beautiful and tasty summer appetizer.
BROAD BEANS HUMMUS
450g broad beans
1 garlic clove
2 tablespoons tahini paste
1 tablespoon lemone juice
a generous pinch of salt
3 tablespoons extra-virgin olive oil
toasted sesame seeds to garnish
Cook the beans into a pan of boiling water for about 6 minutes or until tender. Drain (reserving a little of the cooking water) and refresh under running water. Pop out the bright green beans. Put the beans, cooking water, pressed garlic, tahini paste, lemon juice and salt into a food processor (or use a hand blender). Blend to a very smooth puree. Add the olive oil an mix with a wood spoon for avoiding to heat the oil and ruin the taste and the texture. Season to taste, serve the hummus into a small bowl and sprinkle with the sesame seeds.