I am an absolute fan of hummus so when GD found this recipe for broad bean hummus I was very excited to give it a go.
Our broad bean crop from the allotment has exceeded all expectation, it is the first time we have grown broad beans thinking they were a bit, well let’s just say a pretty dull thing to grow. But they are beautiful they are even a pretty crop, all those lovely little white flowers set among the green leaves and stems and relatively a hardy plant standing up to the harsh Cornish winds.
The original recipe comes from the River Cottage Everyday cookbook and I have tweaked it also a little to our own tastes as I made it up. The recipe that follows quotes the original R.C. cookbook recipe quantities and serves four people.
400 g shelled broad beans.
1 garlic clove crushed with a little salt.
3 tablespoons extra virgin olive oil. (I had flax in so used that).
Generous squeeze of lemon juice.
Sea salt and fresh ground black pepper. ( I used pink himalayan salt).
Place the broad beans in a large pan of cold water and bring to the boil. Lower the heat and simmer for 5-10 minutes until they are tender and then drain and set aside until cool then slip the beans out of their skins.
Put the skinned broad beans into a food processor or blender along with the crushed garlic, 3 tablespoons of oil, a generous squeeze of lemon juice,
and some salt and pepper to taste. Process until thick and slightly coarse consistency adding more oil if needed.
Transfer to a serving bowl and adjust the seasoning with an extra sprinkling of sea salt pepper and lemon juice.
GD is going to add some chilli flakes to his, I think coriander to garnish would be good. It has a mild fresh peppery taste, great with lettuce, celery or carrott sticks, use like you would chickpea hummus or a guacamole dip.
Look what else we harvested today the first of the yellow courgettes. and the first of the raspberries. I have been adding fresh fruits to my kefir smoothies I have recently been making for breakfast in the mornings and can’t wait to try the raspberries tomorrow morning.
Happy Solstice everyone!.