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
- 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.
- Drain water from chickpeas. Keep the water if you are making the Coriander Flatbreads
- Blend everything, taste and season if needed