Broad bean hummus

Broad bean hummus

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

Towards the end of the summer, when broad beans get fat and floury and a little bitter, I like to whiz them up into this hummus. As well as making a fine dip, it is a great lunchbox addition – pack with some Little Gem lettuce leaves, crumbled ricotta and flatbreads; or use to fill a bap or pitta bread, along with a slice of ham.

Ingredients

Quantity Ingredient
400g shelled broad beans, (late season larger beans are fine to use)
1/2-1 garlic clove, crushed with a little salt
3 tablespoons rapeseed or extra virgin olive oil
A generous squeeze lemon juice
sea salt
freshly ground black pepper

Method

  1. Put the broad beans in a pan, cover with water and bring to the boil. Lower the heat and simmer for 5–10 minutes (depending on age and size) until tender, then drain. Set aside to cool, then slip the beans out of their skins.
  2. Put the skinned broad beans in a food processor or blender with the garlic, 3 tablespoons of oil, a good squeeze of lemon juice and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
  3. When you’re happy with the texture, transfer the purée to a bowl. Taste and adjust the seasoning with more salt, pepper and lemon juice as needed.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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