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Author Topic: Broad Bean Hummus
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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.

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.

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.

Posts: 1678 | From: New Egypt Forum - | Registered: Dec 2009  |  IP: Logged | Report this post to a Moderator

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