Broad Bean Hummus with Pea and Mint
This broad bean hummus with pea and mint is a fresh, vibrant dip perfect for summer lunches, picnics and entertaining. Serve with flatbreads, crudités or as part of a sharing board.
Servings 3
Calories 75kcal
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.
Notes
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.
Larger broad beans - how to prepare
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.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Sodium: 28mg | Potassium: 154mg | Fiber: 2g | Vitamin A: 3165IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.9mg