Recipe of the Week - Broad Bean Hummus

Chances are if you grow your own broad beans that you will get a glut of beans at some stage – this hummus recipe will come in handy. Sometimes when I am feeling lazy I don’t bother popping the beans out of their skins…


  • 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.