Broad bean hummus

“This recipe doesn’t contain either chickpeas or tahini, so you could argue that it’s not technically hummus at all. But when you try it you’ll see why the comparison is fair. It has a similar texture and the same addictive dunkability, but with an added hint of summer.”


Prep time: 30 mins
Cooking time: 5 mins
Serves: 4-6


500g podded broad beans
Juice of 1 lemon
1 tsp sea salt
Black pepper
1 garlic clove
1 tsp cumin
1/2 tsp chilli flakes
2 tbsp extra virgin olive oil
1 tbsp water


Boil the broad beans in a pan of salted water for 5 minutes. When cooked, drain the beans and plunge into ice-cold water to stop them from continuing to cook (it also helps them to stay emerald green). Drain once more and carefully pop the beans out of their leathery cases.

Broad Bean Hummus Beans

Tip the beans into a blender with the minced garlic clove, cumin, salt, lemon juice, chilli flakes, olive oil and water. Blitz together until you have a smooth paste with just a little texture. Add a few cracks of black pepper and serve drizzled with a little more oil and a sprinkle of chilli flakes.

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