Trade your standard chickpea hummus for a vibrant, springtime twist. This bright, creamy broad bean hummus with pea and mint uses fresh green veggies and herbs for a tangy dip that’s perfect for summer picnics or to spread on toasted sourdough.
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!
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Twist on hummus
My children love traditional chickpea hummus, so do I, 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. A good option if you are eating more plant-based meals or wanting a healthy lunch, and full of health benefits.
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! If you can’t get fresh then frozen can be used. Leave them to defrost first and you won’t need to remove the shells, pods or even blanche if you use frozen as they are usually already prepared.
- peas – I use fresh peas in their pods here but frozen peas can be used. Leave to defrost first.
- fresh mint leaves
- garlic
- lemon juice – freshly squeezed is best
- extra virgin olive oil
Step by step
Step 1. First remove your broad beans from the outer shell.
Step 2. 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.
Step 3. Drain the peas and beans and run them under cold water to cool them down.
Step 4. 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.
Step 5. Place the broad beans, peas, mint leaves, garlic, lemon juice and olive oil in a large bowl.
Step 6. 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.
Storage
Keep in the fridge for 1-2 days. Not suitable for freezing.
Serving
Serve with other types of hummus or dips for everyone to dip in with breadsticks, chopped carrot or cucumber.
Variations
You can try this dip with different herbs in place of mint such as basil or coriander.
Related
For more broad bean recipe ideas, try these next time:
- Broad bean and potato tart
- 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
- Green summer soup with parsley and almond pesto from Tin and Thyme
More Light Meal Ideas
Recipe
Broad Bean Hummus with Pea and Mint
Ingredients
- 100 g broad beans known as fava beans in the USA
- 100 g peas
- fresh mint leaves small handful
- 1 large clove of garlic
- juice of half a lemon
- 1½ 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.fresh mint leaves, 1 large clove of garlic, juice of half a lemon, 1½ 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.
Kylie Collins says
This may be a really silly question but I have an abundance of runner beans, do you think they would work too?
bakingqueen74 says
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!
Urvashi Roe says
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!
Kavey says
Such a vibrant colour, looks so fresh and full of the flavours of summer!
choclette says
Love broad bean and pea dips and this looks just fantastic Lucy. Pretty sure I got there before any fancy pants restaurants though 😉
KFord says
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.
bakingqueen74 says
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!
Cathy @ Planet Veggie says
I’ve been thinking about making broad bean hummus for a couple of weeks now. This looks easy enough for someone lazy like me!
bakingqueen74 says
Go for it Cathy it is so easy!