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.
So healthy and nutritious. Even better, zero points on WW Freestyle too!
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
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Broad bean, pea and mint hummus
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
- 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.
[…] Broad Bean, Pea & Mint Hummus is a vibrant, summery green dip. […]
[…] starters I am making dips and salads and this Broad Bean, Pea and Mint Hummus made by Lucy sounds delicious. It takes very little time to make and it’s something different […]
This may be a really silly question but I have an abundance of runner beans, do you think they would work too?
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!
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!
Such a vibrant colour, looks so fresh and full of the flavours of summer!
Love broad bean and pea dips and this looks just fantastic Lucy. Pretty sure I got there before any fancy pants restaurants though 😉
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.
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!
I’ve been thinking about making broad bean hummus for a couple of weeks now. This looks easy enough for someone lazy like me!
Go for it Cathy it is so easy!