Broad bean hummus

broad beans

In my previous post, I  mentioned making hummous from our broad beans, and I thought I’d pass on our recipe (it’s very much a joint effort), as it’s a little bit different.

broad beans for hummous

We harvested and podded over a kilo of broad beans. It was quite therapeutic actually, sat at the kitchen table with a beer, having a natter while we work, the dog attempting to eat any that flew onto the floor. Domestic bliss.

You can see some of them are a bit mottled with brown here and there, they pretty much were the last of the crop, and some had to be discarded, but they weren’t too bad.

These were boiled in simmering water for about 15 minutes. I usually boil broad beans for around 10 mins, but the skins on these had toughened up a bit, so I gave them a bit longer. I’m never quite sure when they’re done, but if you take one out and the skin wrinkles up, I take that as a sign they’re ready to be de-skinned. Give them a wash in cold water and allow to cool slightly to avoid scorched hands.

I have developed a knack to the de-skinning, or second podding stage. A little nick with the nail of my thumb at one end, and then a gentle squeeze from the other end and they should pop out. Don’t squeeze too hard or you’ll squash it and then never get it out, as John discovered and then promptly left the rest of the job to me.

garlic for hummous

Then it’s into the food processor with:

  • Garlic – 8 cloves (I know that’s a lot of garlic, but this variety is quite mild and has to be doubled, so 3–4 cloves of normal garlic would do, but also we are garloholics).
  • Lemon – juice from 1 and a half lemons
  • Olive oil – a good few glugs, until consistency is right
  • Tahini – 2 teaspoons, optional
  • Chilli – 1 red chilli, again optional
  • Salt and pepper – a good grinding of each

You probably wouldn’t make it on the scale we did, so just adjust the quantities depending on the quantity of beans. So now, it’s just a case of whizzing everything up and then taste and see. The consistency should be similar to normal chickpea hummus, it usually takes more oil than you think, and in fact I did a mixture of extra virgin olive and rapeseed oil. We’d never tried it with chilli before, but it worked really well. Gave it a nice kick. Like a cross between guacamole and hummus.


A little sprinkling of smoky paprika on top also works well and looks posh. It’s great just with chunky crusty bread, (crackers, bread sticks etc) but also spread onto the bread of a ham or chicken sandwich – lovely.

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