Broad Bean Hummus

It had been eaten before we got chance to take a photo!  Broad Beans and Hummus – what’s not to like?

 

450g podded broad beans

1 can/jar/100g chickpeas

lemon juice – about 2 tbsp

2 tbsp tahini

pinch cumin, coriander and salt

4 tbsp olive oil

 

  1. Add the broad beans to boiling water for about 3 mins. Drain, then cover with cold water to refresh. Once cool, remove and discard the ‘jackets’. They won’t be going out again.
  2. Drain water from chickpeas. Keep the water if you are making the Coriander Flatbreads
  3. Blend everything, taste and season if needed

Broad Bean Hummus

What's In The Bag?- Thursday 1st June 2017
Coriander Flatbread