I love hummus and most weeks I will make a variation as they are so simple to make and can alter what goes in or out!
This week I had a heap of broad beans from the garden and thought I would try my hand at a broad bean hummus.
Broad Bean Hummus
1 handful of broad beans
1 can of chickpeas (or 1.5 cups of cooked chickpeas)
1.5 Tbs tahini
1.5 lemons juiced
2 Tbs olive oil (and more for drizzling on top)
1 tsp salt
Method:
1. Remove broad beans from pods and place in small saucepan and boil for 5 minutes.
2. Strain broad bean and leave to cool for 5-10 minutes.
3. Add all ingredients to food processor and pulse into mixed together thoroughly (leave a few broadens out to add on top).
4. Taste and season if required.
5. Enjoy!
I use hummus as a bit of a topping for pretty much everything during the week - as a salad dressing, tonight it's going on baked potatoes, as a spread for toast or a dip with veggie stickers or seed crackers.
Variations of hummus:
Some of my variations include: beetroot hummus, herbed hummus, basil hummus, turmeric hummus.
Like the sound of these or have another variant that you enjoy? Please comment below!