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I'm going to give this a go once they come into season. I miss out on hummus as I don't like chickpeas, or tahini.
Ingredients 400g shelled broad beans (late-season larger beans are fine to use). ½-1 garlic clove, crushed with a little salt. Approx 3 tbsp rapeseed or extra virgin olive oil. Generous squeeze of lemon juice.Sea salt and freshly ground black pepper.
...METHOD How to make broad bean hummus 1. Put the broad beans in a pan, cover with water and bring to the boil. Lower the heat and simmer for 5-10 minutes (depending on age and size) until tender, then drain. Set aside to cool, then slip the beans out of their skins.
2. Put the skinned broad beans in a food processor or blender with the garlic, 3 tablespoons of oil, a good squeeze of lemon juice and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
3. When you're happy with the texture, transfer the purée to a bowl. Taste and adjust the seasoning with more salt, pepper and lemon juice as needed.
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