Summer is here and with it less desire for heavy meals, more desire to use more fresh produce as there is plenty at the shops, and eating more healthily. Broad bean, pea and mint hummus is on all the restaurant menus I look at lately (admittedly that is not that many) so I thought I’d try making it myself.
We picked broad beans at the pick-your-own farm last week on a very sunny and warm day, it is wonderful to pick your own veg and then cook with it. So fresh!
My children love traditional chickpea hummus, so I thought I’d see what they make of this. It doesn’t contain any chickpeas, which probably makes it more a broad bean dip than a hummus, but in any case they actually liked it so it was a good way to get more vegetables and beans into them.
I think it was the fresh flavours of the garlic, lemon and mint that did it. If you make your own, the flavours are much more prominent than the muted flavours you get in a pot of hummus from the supermarket I always find.
The recipe for this broad bean, pea and mint hummus is quick and easy and it makes a great starter or accompaniment to salads and flatbreads. No need even for any fancy equipment, I just used a hand blender (that I use for soups and smoothies and things like that) for this.
- 100 g broad beans
- 100 g peas
- Small handful of fresh mint leaves
- 1 large clove of garlic
- Juice of half a lemon
- 1.5 tsp extra virgin olive oil
Blanche the broad beans for 5-8 minutes in a large pan of boiling water.
Add the peas for the last 3 minutes. Drain the peas and broad beans and run them under cold water from the tap to cool them down.
Place the broad beans, peas, mint leaves, garlic, lemon juice and olive oil in a large bowl.
Blend with hand blender and serve. Drizzle over extra olive oil if you like.
For more broad bean recipe ideas, how about:
- Broad bean, fennel and baby carrot pilaff from The Veg Space
- Broad bean and pea salad from My Fussy Eater
- Courgette and broad bean soup with chilli and fennel from Planet Veggie
- Broad bean and courgette salad from Elizabeth’s Kitchen Diary
- Broad bean risotto from Penelope’s Pantry
- Summer green soup with parsley and almond pesto from Tin and Thyme
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