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Broad bean houmous

Name: Broad bean houmous
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: For 2-4 people
Ingredients: 450g podded broad beans; 1 garlic clove, crushed; 1 tbsp tahini paste; 1 tbsp lemon juice; ¾ tsp salt; 3 tbsp extra-virgin olive oil; A few toasted sesame seeds to garnish

Easy
August 2011

Easy
August 2011

Test kitchen approved

For 2-4 people
Takes 40 minutes to make, 5 minutes to cook

Broad bean houmous (hummus) is a lighter alternative to its chickpea cousin. Serve with lightly-toasted flatbreads or baby carrots and sugar snap peas.

Browse more houmous recipes.

Nutrition: per serving

Calories: 187kcals
Fat: 13.8g (2g saturated)
Protein: 7.9g
Carbohydrates: 8.3g (1.6g sugars)
Fibre: 10g
Salt: Trace

Nutrition: per serving

Calories: 187kcals
Fat: 13.8g (2g saturated)
Protein: 7.9g
Carbohydrates: 8.3g (1.6g sugars)
Fibre: 10g
Salt: Trace

For 4 servings

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Ingredients

450g podded broad beans
1 garlic clove, crushed
1 tbsp tahini paste
1 tbsp lemon juice
¾ tsp salt
3 tbsp extra-virgin olive oil
A few toasted sesame seeds to garnish

Method

Drop the beans into a pan of well-salted boiling water, bring back to the boil and cook for 4-5 minutes or until quite tender. Drain, reserving a little of the cooking water. Refresh under cold water, then nick the sides of each bean with your fingernail and pop out the bright green beans.
Put the beans into a food processor with 1 tbsp of the cooking water, the garlic, tahini paste, lemon juice and ¾ tsp of salt, then blend to a very smooth purée. With the motor still running, very gradually pour in the oil. Season to taste.
Spoon the mixture into a small bowl and sprinkle with the sesame seeds. Serve straightaway.