Broad bean houmous
Silvana Franco shows you a simple way to make houmous with fresh broad beans.
Recipe - Serves: 4 as a starter or side
1kg fresh broad beans in the pod, shelled (about 250g shelled weight)
1 garlic clove, chopped
1⁄4 tsp salt
1⁄4 tsp ground cumin
1⁄2 lemon, zest and juice, plus extra wedges to serve
2 tbsp extra virgin olive oil, plus extra to serve
1⁄2 tsp sesame seeds, toasted (optional)
a few coriander leaves
1 Throw the beans into boiling water and cook for 3-4 minutes, until tender. Drain and run under cold water to cool. Pinch the outer skins from a handful of beans; put the skinned beans to one side. Put the remaining beans (and leftover skins) in a food processor or blender. Add the garlic, salt, cumin, and lemon zest and juice. Add 2 tbsp water, then whizz until smooth, scraping down the sides if necessary. With the motor still running, trickle in the olive oil to form a paste. Check the seasoning and whizz again.
2 Scoop into a bowl, add a trickle more oil over the top and sprinkle with the sesame seeds (if using), the coriander leaves and reserved skinned beans. Serve with flatbreads or crudités, if liked, and lemon wedges to squeeze over the top.
Typical values per serving: