Broad bean hummus

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

From Great British Food Revival

This is a summery take on a classic hummus recipe. If you canâ€™t get broad beans, frozen work well too.

Method

Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water.
Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.
Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor.
As the mix continues to purÃ©e, slowly pour in the olive oil until completely combined.
Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast.

450g/1lb fresh broad beans, podded weight
100g/3Â½oz tinned chickpeas, drained reserving 6 tbsp of the liquid from the can
1 garlic clove, crushed
2 heaped tbsp tahini
1 tbsp lemon juice
Â½ tsp salt
pinch ground cumin
pinch ground white pepper
pinch caster sugar (optional)
4 tbsp extra virgin olive oil, plus extra for drizzling

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!