Broad bean hummus

Broadbean hummus

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.

Advertisements
This entry was posted in Antipasti, Vegan, Vegetarian and tagged , , . Bookmark the permalink.

8 Responses to Broad bean hummus

  1. This looks like such a fresh and summery take on hummus! Are fava beans interchangeable with broad beans?

    • Hi! I think that broad beans is the British name for fava beans! They are the same thing! 🙂 Anyway you can do this hummus with almost every legumes you want, I also posted a version using Jerusalem artichoke in the past.

  2. Hungry Homebody says:

    mmm. broad beans are new to me, but excited now to have a way to try them out!

  3. Ann says:

    Looks delicious! I love hummus…especially home made!!

  4. PolaM says:

    That is genius! Never thought of making hummus with anything other than chickpeas….

  5. I am so intrigued by broad beans, though not sure where to find them here (France) or what they’re called. This looks like a great recipe!

    • Hi. Broad beans are “fèves” in French, they shouldn’t be too hard to find, in the right season which is June-July here in England, but probably a bit earlier, April-June, in Italy and France.

  6. What an interesting take on Hummus. Sounds healthy and looks very easy to make. It would be great on a hot day like today. Thanks for sharing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s