Our broad beans hummus recipe transforms these beautiful bright green beans into a delicious and colourful dip. This dip is a great way to use up a surplus of green beans, or just a great twist on a classic hummus. Hummus is a popular Middle Eastern dip, traditionally made from cooked chickpeas, blended with tahini, lemon juice, garlic and olive oil. In the UK, we love to serve broad bean hummus as a dip with crudités or crisps, or spread on sandwiches for a healthy, vegetarian lunch. Many varieties of shop bought hummus are available, but it is so cheap and easy to make that once you’ve tried making you’re own you’ll never go back to buying pre-made. Our broad bean hummus recipe gives a twist on the classic dip. Using broad beans, also known as fava beans, makes an interesting change and creates a dip with an eye-catching colour and fresh flavour. If you want to make this ahead it will keep for a couple of days in the fridge, but is best served fresh to keep its vibrant colour.
- 450g podded broad beans
- 2 peeled garlic cloves
- 12 mint leaves
- 1tbsp lemon juice
- 1tbsp tahini
- 4tbsp olive oil
- 2tsp toasted sesame seeds
Bring a pan of water to the boil, add the broad beans and garlic, and simmer for 5 mins, until tender, then drain.
Put the drained beans and garlic in a food processor with a generous pinch of salt. Add the mint leaves, lemon juice and tahini and blitz, to combine. Gradually add 3tbsp of the olive oil and blend until smooth.
Spoon into a serving bowl, drizzle with 1tbsp olive oil and sprinkle with 2tsp toasted sesame seeds. Serve with hot flatbread and baby vegetables.