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Broad Bean Hummous

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From The Independent Online, I think I may prefer it to chickpea hummous, but then I am a real broad bean fan...

From The Independent Online, I think I may prefer it to chickpea hummous, but then I am a real broad bean fan...

Ingredients

Serves: a tub

Metric Cups
  • 600 grams broad beans (weight of fresh (shelled) or frozen)
  • 7 cloves garlic (peeled and roughly chopped)
  • 100 millilitres water
  • 2 small lemons (juice of)
  • 120 millilitres extra virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • salt
  • freshly ground pepper
  • extra virgin olive oil (for serving)
  • 1 sprig fresh coriander
  • 21 ounces fava beans (weight of fresh (shelled) or frozen)
  • 7 cloves garlic (peeled and roughly chopped)
  • 3½ fluid ounce water
  • 2 small lemons (juice of)
  • 4⅕ fluid ounce extra virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • salt
  • freshly ground pepper
  • extra virgin olive oil (for serving)
  • 1 sprig cilantro

Method

Broad Bean Hummous is a community recipe submitted by filleanglaise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the broad beans into a pan with the garlic cloves and about 100ml of water, cover, season the pan and cook the beans slowly for 5-6 minutes, stirring occasionally. Remove them from the heat and leave to cool a little.
  • A good-quality jug liquidiser produces the best humous, otherwise use a food processor. Spoon half of the broad beans into the blender or processor with half the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.
  • When the beans are fairly well blended leave the machine running and pour in half of the lemon juice, then slowly add half the olive oil and 1 tablespoon of tahini. Again you will need to stop the machine every so often to scrape the sides of the jug.
  • The humous should be a thick pouring consistency when it's still warm from the machine. Transfer the humous into a bowl, season to taste and add a little more lemon juice if necessary. Repeat with the other half of the broad beans, lemon juice, oil and tahini. Leave in a covered bowl at room temperature until required. deeeelicious
  • Put the fava beans into a pan with the garlic cloves and about 100ml of water, cover, season the pan and cook the beans slowly for 5-6 minutes, stirring occasionally. Remove them from the heat and leave to cool a little.
  • A good-quality jug liquidiser produces the best humous, otherwise use a food processor. Spoon half of the fava beans into the blender or processor with half the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.
  • When the beans are fairly well blended leave the machine running and pour in half of the lemon juice, then slowly add half the olive oil and 1 tablespoon of tahini. Again you will need to stop the machine every so often to scrape the sides of the jug.
  • The humous should be a thick pouring consistency when it's still warm from the machine. Transfer the humous into a bowl, season to taste and add a little more lemon juice if necessary. Repeat with the other half of the fava beans, lemon juice, oil and tahini. Leave in a covered bowl at room temperature until required. deeeelicious
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