broadbean hummus

Broad Bean Hummus

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Nutritional Information (approx.)

  Per serving
kcal 1.37
fat 134g
saturates 19g
carbs 36g
sugars 2.1g
fibre 14g
protein 22g
salt 3g


  • 400g fresh broad beans (podded weight)
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 3 tablespoons tahini 
  • 4 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: chopped fresh parsley, paprika, or toasted pine nuts


  1. Prep the Broad Beans: If using broad beans straight from the garden, first remove the beans from their pods. Bring a pot of water to a boil and blanch the shelled broad beans for a couple of minutes. Drain and run under a cold tap. Rinse and remove the tough outer skins by gently squeezing each bean between your fingers. The bright green inner beans should pop out easily.
  2. Chuck it all in the bowl of a food processor. Have a small jug of water ready to adjust the consistency. Blend until smooth, adding a little water if necessary to achieve your desired consistency. Tast it! Add salt as required, black pepper can also go in there if you fancy. It’ll thicken slightly once chilled.
  3. Feel free to add more lemon juice, tahini or salt as needed to suit – there’s no exact recipe!
  4. Scrape it all out into a serving bowl. Drizzle with extra virgin olive oil and sprinkle with optional garnishes such as chopped fresh parsley, a sprinkle of paprika, or toasted pine nuts.

Chef’s Notes

For dips use pitta bread, crusty bread or veg sticks, or it can be used as a topping for salads or sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.