Broad bean hummus

Broad bean hummus

A Year at Otter Farm
4 as a lunch
Mark Diacono

This is as good at the start of the year with the first rush of beans as it is at the end with the larger, tougher end-of-season beans. It works really well with half peas or even green beans thrown in. If you use very large broad beans, you may want to slip the sweet hearts out from the tough skins, but it’s not usually necessary. Hard or soft goat’s cheese works well here – the earthiness sets off the hummus a treat.


Quantity Ingredient
400g freshly podded broad beans
3 garlic cloves, finely chopped
5-6 tablespoons olive oil
12 mint leaves, chopped
1 lemon, juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
8 slices sourdough or other rustic bread
80g firm goat’s cheese, cut into 8 slices
A splash extra virgin olive oil, (optional)
a few leaves greek basil, parsley or mint, (optional)


  1. Put the broad beans in a pan, just cover with water and bring to the boil. Simmer for 6–10 minutes depending on their size, until tender. Drain.
  2. Tip the beans into a food processor, add the garlic, 5 tbsp olive oil and the mint and process to a smooth purée. Add the lemon juice and process again until incorporated. Add a little more oil if you think the texture or taste would benefit from it. Season with salt and pepper to taste.
  3. Toast the bread and spread with the hummus. Put a couple of slices on each plate and top with the goat’s cheese. Splash with extra virgin olive oil and sprinkle with Greek basil, parsley or mint if you fancy.
River Cottage
seasonal cooking
hugh fearnley whittingstall
otter farm
winter recipes
summer recipes
spring recipes
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