Save to your scrapbook
Broad bean houmous
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.