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    Home » Recipes » Vegetarian

    Published on Aug 6, 2016. Modified on Nov 13, 2024 by bakingqueen74. This post may contain affiliate links. 9 Comments

    Broad Bean Hummus with Pea and Mint

    462 shares
    • 18
    Jump to Recipe

    Broad bean hummus with pea and mint is on all the restaurant menus I look at lately and perfect for lunch!

    Broad Bean, Pea and Mint Hummus

    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.

    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!

    Jump to:
    • Twist on hummus
    • Ingredients
    • Step by step
    • More broad bean recipes 
    • Recipe
    • Reviews

    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.

    Broad Bean, Pea and Mint Hummus

    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 and full of health benefits.

    Broad Bean, Pea and Mint Hummus

    Ingredients

    Here is what you will need for this recipe. For quantities see the recipe card at the end of the post.

    • broad beans – the fresher the better! 
    • peas
    • fresh mint leaves
    • garlic
    • lemon juice – freshly squeezed is best
    • extra virgin olive oil

    Step by step

    First remove your broad beans from the outer shell.

    Peas

    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
    • Summer green soup with parsley and almond pesto from Tin and Thyme
    • my broad bean and potato tart

    Pin it for later:

    Broad Bean, Pea and Mint Hummus

    Recipe

    Pot of green hummus on a wooden board, pea pods behind.

    Broad Bean Hummus with Pea and Mint

    A summery dip made with fresh broad beans, fresh peas and mint, full of healthy natural flavours and great for picnics.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 3
    Calories: 75kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 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

    Instructions 

    • Remove the broad beans from their outer shell.
      100 g broad beans
    • 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.
      100 g peas
    • Place the broad beans, peas, mint leaves, garlic, lemon juice and olive oil in a large bowl.
      Small handful of fresh mint leaves, 1 large clove of garlic, Juice of half a lemon, 1.5 tsp extra virgin olive oil
    • 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.

    Notes

    Larger broad beans
    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.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Kylie Collins says

      September 01, 2016 at 8:55 pm

      This may be a really silly question but I have an abundance of runner beans, do you think they would work too?

      Reply
      • bakingqueen74 says

        September 03, 2016 at 2:54 pm

        I don’t think they would Kylie as you are using the bean inside the pod for broad beans but for runner beans you use the pod itself!

        Reply
    2. Urvashi Roe says

      August 07, 2016 at 10:33 am

      How lucky you are to be able to pick broad beans. we’ve had no luck at the allotment this year and so mine have come in frozen form. I love this combination. I think it would be delicious on toast with an egg on top!

      Reply
    3. Kavey says

      August 07, 2016 at 10:28 am

      Such a vibrant colour, looks so fresh and full of the flavours of summer!

      Reply
    4. choclette says

      August 06, 2016 at 8:20 pm

      Love broad bean and pea dips and this looks just fantastic Lucy. Pretty sure I got there before any fancy pants restaurants though 😉

      Reply
    5. KFord says

      August 06, 2016 at 5:03 pm

      That looks lovely Lucy, super-tasty and probably very healthy too! My little boy is a hummus fan too so must try this one on him.

      Reply
      • bakingqueen74 says

        August 06, 2016 at 8:23 pm

        Thanks Kate, I was a bit shocked my girls liked it as it was green, but I think it was all the garlic, which they love!

        Reply
    6. Cathy @ Planet Veggie says

      August 06, 2016 at 7:38 am

      I’ve been thinking about making broad bean hummus for a couple of weeks now. This looks easy enough for someone lazy like me!

      Reply
      • bakingqueen74 says

        August 06, 2016 at 8:22 pm

        Go for it Cathy it is so easy!

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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