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Broad Bean Hummus

Sue Daniels

Vegan broad bean hummus

My broad beans in the garden had gone pass their tender stage but I didn’t want to waste them, so I created this recipe and it is amazing! You could use frozen beans if you don’t grow your own of course. Mint could be replaced with fresh garlic according to your own taste

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Ingredients

160g broad beans
Juice 1/2 small lemon
10-12 mint leaves
4 tablespoons extra virgin olive oil, plus extra
Zest of small lemon
Salt, to taste

My broad beans in the garden had gone pass their tender stage but I didn’t want to waste them, so I created this recipe and it is amazing! You could use frozen beans if you don’t grow your own of course. Mint could be replaced with fresh garlic according to your own taste

Method

Steam the beans for 3-5 minutes, until tender. Rinse under cold water.
Place beans in a liquidizer or similar – chop them finely to hummus consistency. Add salt, lemon juice and finely chopped mint, blend until smooth adding olive oil gradually until you achieve the consistency you want.
Add more olive oil if needed, once smooth, add zest and seasoning. Add more olive oil on top.
Serve with crusty bread, carrots and celery.

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