Broad bean houmous
- August 2011
- 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. Dunk crudités of vegetables such as baby carrots and sugar snap peas.
- Vegetarian recipes
- 13.8g (2g saturated)
- 8.3g (1.6g sugars)
For 4 servings
- 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
- 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.
Serve with lightly toasted fingers of bread or warm Turkish flatbread for dipping.
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