Broad Beans are here woooo! This recipe is for a Broad Bean Hummus (i don’t think it can technically be called a Hummus as it doesn’t contain any chickpeas, but thats how i think of it) that keeps the Beans as fresh and vibrant as possible with minimal cooking.

Its quite hard to guess how much Bean you’ll have once they’re podded so i’ve erred on the side of caution and gone for 300 grams of podded Beans, hopefully you’ll get more!

You will need 300g of podded Broad Beans, juice and zest of half a lemon, 1 garlic clove, a handful of mint, tahini, olive oil, water, salt and pepper.

Bring a pan of water to the boil and cook the the Beans for a few minutes, no more than five. They want to be just about cooked but still retaining a vibrant green colour inside.

Drain the Beans an put in a bowl of very cold water, this isn’t essential but helps maintain the lovely green colour.

Shell the Beans by making a small slit in their outer coating and popping them out.

Put the Beans, roughly chopped Garlic clove, Lemon juice and zest in a food processor. Add tahini to your taste, I’d say at least a large table spoonfull but go carefully as it can overpower the taste of the Beans. Add a dash of water and a glug of oil and blitz until its fairly smooth.

Taste the Hummus, add salt and pepper to taste if you want it and more oil or water if the mix needs loosening. Add the mint, at least 12 leaves, and blitz again until smooth, or leave it coarse if thats how you like it.

Serve with anything you fancy! Bon Appetit!