Broad Bean Hummus

Ingredients:

• 200-300g of fresh, shelled broad beans
• 1/2 a lemon, juiced
• 1 tbsp tahini
• 1 garlic clove, crushed
• 1-2 tbsp of olive oil
• a pinch of cumin
• salt and pepper to taste

Method

1. Blanch your broad beans in boiling water until they are fork-tender. Drain and allow to cool, or cool under running water
2. Add the broad beans, lemon juice, tahini, garlic, olive oil, and cumin to a blender or food processor and blend until smooth. If the consistency is too thick, add a splash of water to adjust the consistency. Add salt an pepper to taste
3. Serve as a side, a dip for vegetables or crisps, or as a spread on bread with an extra drizzle of olive oil

Notes:

• If you don't have a blender or food processor, an immersion/stick blender also works just as well
• I prefer tahini made using hulled sesame seeds (if you can find it!) as it is less bitter than tahini made out of un-hulled sesame seeds
• Use freshly picked broad beans if possible. Older broad beans can become a bit starchy and hard to blend, although it is still possible to turn them into hummus. You might want to leave older broad beans for recipes that require more cooking