Recipe Broad Bean 'Hummus'

[Arch]

Saw this recipe linked to on Twitter, looks nice. Broad beans are one of the things we'll probably grow when we have a garden, and are so easy, but you can get a glut and it's nice to have some alternative uses:

6 oz / 160g broad beans
juice 1/2 small lemon
10-12 mint leaves
4 Tbspns olive oil, plus extra
2 Tbspns water
zest of small lemon
½tspn salt

Method
Boil or steam the beans for 3-5 minutes, until tender. Older beans may need longer cooking.
Cool.
Blitz beans, salt, lemon juice, lemon zest, olive oil, water and mint until smooth in a processor or with a hand held stick blender,
Taste for seasoning. Add more olive oil on top and a bit of chopped mint.
Serve with crusty bread or crackers.

 

[SatNavSaysStraightOn]

it is a recipe I have seen coming up a lot recently. shall have to try it, a little variation in my hummus recipes would be nice, much as I adore chickpeas... now to source some broadbeans - might have to speak with my MIL who we are visiting this weekend

 

[Arch]

I'm guessing it's a good way to use the older beans too, the ones that 'get away'...

 

[SatNavSaysStraightOn]

I'm guessing it's a good way to use the older beans too, the ones that 'get away'...

possibly - at least this recipe does not suggest you skin them as well! that just gets boring, though i do tend to sit and eat the skins...

roasted broadbeans are delicious btw!

 

[Arch]

possibly - at least this recipe does not suggest you skin them as well! that just gets boring, though i do tend to sit and eat the skins...

roasted broadbeans are delicious btw!

Ooh, how do you roast them?

 

[SatNavSaysStraightOn]

same as chickpeas and any other pea/bean... in the oven.

cook them as normal, drain, shake in a bag with a little seasoning and a touch of oil (only a touch is needed if you use the shake in the bag method) then lay on a metal tray only 1 bean deep and roast at 180C. Chickpeas I find take around an hour, but after 45 mins I watch them carefully, checking every 10 mins. over-roasted are not nice. You can use any variety of spices or just salt & pepper. various recipes online give some ideas - just goggle spicy roasted chickpeas or similar. we do our own so we can limit the amount of salt involved - though right now, I am eating the shop bought ones to replace the salt I have lost cycling in the hottest part of the day!

 

[SatNavSaysStraightOn]

just tried this concept with aduki beans and it also works really well and the great thing about aduki beans is you don't need to pre-soak them!
leaves me wondering how many other beans it might work with.... time to experiment over the next few weeks!

 

[cheffs]

You might want to add some tahini for proper consistency. Or you could add some dill for more taste. Dill is very popular in hummus. I like the looks of the recipe and I will give it a shot one of these weekends. I also recommend black olives in hummus. That turns out fantastic.