Seasonal local food recipe No.238 – Broad bean hummus Ⓥ


Another way to serve broad beans which is specially good if you’re on a nut-free diet. The beans replace the usual tahini in a hummus recipe. This comes from the Recipes without… series in Guardian Food & Drink.

Serves: 4
Cooking/preparation time: 15-20 minutes

200g fresh broad beans, podded
110g tin chickpeas
50ml water
30ml olive oil
15ml lemon juice
¼ tsp ground cumin
¼ tsp salt

Cook the beans. Drain and allow to cool, then pop them out of their skins.

Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with flatbread.

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