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 hummus with pea and mint, or something similar, 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!
Twist on hummus
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. So healthy and nutritious. Even better, zero points on some healthy eating plans like WW green plan.
For quantities see the recipe card at the end of the post.
- broad beans – the fresher the better!
- fresh mint leaves
- lemon juice – freshly squeezed is best
- extra virgin olive oil
Step by step
First remove your broad beans from the outer shell.
Blanche the broad beans by cooking them for 5-8 minutes in a pan of boiling water.
Add the peas for the last 3 minutes.
Drain the peas and beans and run them under cold water to cool them down.
If you use young broad beans which have not become tough you can then use them as they are. If they are older and a bit bigger you will also need to remove them from the outer pod after blanching them. You’ll see after cooking that the outer shell will have become loose, then you just cut a slit in that shell and squeeze out the small green bean within.
Place the broad beans, peas, mint leaves, garlic, lemon juice and olive oil in a large bowl.
Blend using a hand blender until thick and smooth. Check the seasoning and add salt and pepper to your taste. Drizzle over more olive oil if you like, and serve as a dip.
More broad bean recipes
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
- my broad bean and potato tart
Pin it for later:
Broad Bean Hummus with Pea and Mint
- 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
- Remove the broad beans from their outer shell.
- 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.
- Add salt and pepper to your taste and check the seasoning.
- Blend with hand blender and serve. Drizzle over extra olive oil if you like.