This is my British Summer take on Hummus, using the freshest seasonal ingredients. The Mint and Lemon add adepth of flavour. It tastes good and would be a suitable accompaniment to spicy foods or as dip with Pitta Bread, Crudities, Nachos, Crisps or Breadsticks. I find it creamy enough without Creme Fraiche or Cream, but if you want extra smoothness go ahead. Mrs K uses it as an alternative to Butter even.
Takes a few minutes to make and probably lasts up to a week in the fridge, I don’t know as ours has always been eaten well before then.
Ingredients
200 grams (podded weight) Broad Beans
50 grams (shelled weight) Peas
Juice of ½ Lemon
2 Spring Onions diced
Small Handful of Mint – roughly chopped
Good twist of Black Pepper
Olive Oil
Pod the peas and beans and place into boiling water for 3 minutes. Remove and refresh in iced water.
Take the white outer from the beans and place in a food processor with the diced spring onions and mint. Add the lemon juice and black pepper Pulse several times then add a little olive oil and repeat.
You are looking for some small chunks of bean as opposed to a smooth puree. Add more oil a little at a time pulsing until you get the right texture.
Taste and Season.
Place in a bowl, cover and refrigerate.
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