• Natalie Gibson

Broad bean hummus

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


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!

#hummus #healthyeating #vegetarian

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