This is a lovely, fresh alternative to regular hummus and it’s a good way of using those tough old broad beans that have been hiding under the leaves until they’ve got big and mealy, although of course you can use tender young beans or indeed frozen ones.
I had 950g shelled weight which sounds like a lot, but there was rather less when I’d double-podded them. And yes, I’m afraid you do need to double-pod for this recipe, especially if the beans are old, for the colour and because the skins can be bitter. I actually find the process quite therapeutic.
I only used a little tahini as I wanted the flavour of the beans to shine through, but you can add more, or leave it out altogether if you prefer. Reduce all the ingredients pro rata if you’re making less than the quantity given, but taste as you go and tweak according to your personal preference.
Broad Bean Hummus
950g broad beans, shelled weight
3-4 tbsp tahini paste, or more, to taste
Zest and juice of 1 lemon
10-12 mint leaves
2 cloves of garlic, peeled and crushed
6-8 tbsp olive oil
Salt, to taste
Bring a pot of water to the boil and cook the beans at a steady simmer for 10 minutes or until tender. Pour into a sieve and run cold water over them to arrest cooking and make them cool enough to handle.
Slip off the skins and put the beans in a food processor with the remaining ingredients except the salt. If the tahini has separated in its jar, whisk it with a fork to bring it back to a smooth paste. Whizz the mixture until you have a puree, or stop a little earlier if you want more texture.
If it is too thick, loosen it with more oil. Add salt to taste and if you’re not using it straight away, store in the fridge, covered.
To serve, scoop it into a bowl, swirl the top with the back of a spoon and drizzle with a little more olive oil. Garnish with a sprig of mint. Good with hot pitta breads.