it was so so yummy, and we ate the lot with some wholewheat wraps toasted for dippers. it's such a fresh taste, and it's pretty unadulterated. i'm generally not a fan of the texture of broad beans, but whipped up like this it's smooth and just perfect.
broad bean hummus
- boil a handful of broad beans in salted water until cooked
- rinse and strain the water off
- pop the beans out of their shells; they should be a gorgeous bright green colour
- place the centres in a food processor or bowl for blending up
- add a little salt, pepper, olive oil and lemon juice, to taste (i only added a tiny amount of lemon juice)
- puree until smooth, although it's also quite nice with a few chunks for added texture
- use as a dip, spread onto hot toast or add to salads
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