Making the most of seasonal, local vegetables I made this fresh Broad Bean Hummus. It may even be appreciated by people who don’t normally like Broad Beans as the tough outer layer is removed. I adapted this recipe to include even more healthy ingredients – including wild garlic leaves, lemon balm and mint leaves.
Tin of Chickpeas
1-2 cloves of garlic or a big handful of wild garlic leaves
Sea salt and black pepper plus chilli if liked
Boil the Broad Beans for 3-7 mins depending on size. If you are using wild garlic leaves you can add them into the pan for 2-3 mins of cooking time. Drain and cool quickly with cold water and ice cubes as this keeps the colour nice and bright.
Remove the outer layers by pinching and popping the inner Bean out.
Put beans, drained chickpeas, garlic, lemon balm and mint if using, tahini, 1 tbsp lemon juice and 2 tbsp Olive oil into blender – adding more oil if needed and blend until smoothe.
Season to taste and when happy with the flavour, chill or freeze.
This lovely as a dip, or spread on crispy crackers, pittas or toast.
I also would suggest that it is similar to Guacamole and yet much cheaper to make. It would be lovely on top of homemade burgers, as in one of my previous posts for health fast food.