Broad Bean Hummus

A summery take on classic hummus using fresh broad beans, chickpeas, tahini, and citrus for a smooth, vibrant dip.

Vegetarian Healthy Appetiser Broad Beans Dip

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

16g

per serving

63.8 g total

Fat

21.2g

per serving

84.6 g total

Protein

10.5g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

optional

CondimentsSauces

tbsp

Tahini

heaped

Fruits

tbsp

Lemon Juice

GrainsCereals

piece

Melba Toasts

to serve

LegumesPulses

450

Broad Beans

podded weight

100

Chickpeas

tinned, drained

Liquids

tbsp

Chickpea Liquid

reserved from the can

NutsSeeds

clove

Garlic

crushed

0.5

tsp

Salt

pinch

Cumin

ground

pinch

White Pepper

ground

tsp

Sesame Seeds

toasted

OilsFats

tbsp

Extra Virgin Olive Oil

plus extra for drizzling

Method

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.