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.
- 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.
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.
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