Ingredients

Steps

• Boil podded broad beans in salted water for two minutes until tender.
• Drain beans and cool immediately in iced water.
• Remove the outer skins from the cooled broad beans.
• Blend beans, chickpeas, garlic, tahini, lemon juice, spices, and sugar in a food processor.
• Add reserved chickpea liquid to loosen the mixture while blending.
• Slowly pour in olive oil while processing until the mixture is smooth.
• Serve in a bowl topped with reserved beans, sesame seeds, oil, and melba toast.