Broad bean houmous

Broad bean houmous
  • Serves icon For 2-4 people
  • Time icon Takes 40 minutes to make, 5 minutes to cook

Broad bean houmous (hummus) is a lighter alternative to its chickpea cousin. Dunk crudités of vegetables such as baby carrots and sugar snap peas.

Nutrition: per serving

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

For 4 servings

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

  1. 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.
  2. 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.
  3. Spoon the mixture into a small bowl and sprinkle with the sesame seeds. Serve straightaway.

delicious. tips

  1. Serve with lightly toasted fingers of bread or warm Turkish flatbread for dipping.

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