Broad Bean Hummus/Pâté

Not really a Hummus I suppose, as I don’t add Tahini. I have only used this recipe at Christmas as an alternative to Salmon Parcels for those who don’t much like them!

Ingredients

  • 1lb broad beans (frozen or fresh and shelled)
  • Either
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp turmeric
  • Or a very generous handful of any one, or a mixture of, finely chopped green herbs, such as:-
    • dill
    • flat leaf parsley
    • coriander leaves
    • mint
  • 2 cloves garlic, crushed with the back of a knife
  • juice of ½ a lemon
  • 2tbsp olive oil
  • Salt and pepper

Method

  • The lazy way (but you do not get such a good colour, or texture in the mouth)
    • Cook the beans in a little boiling water until tender, about 5 minutes; drain and keep the liquid.
    • Put the beans and spices/herbs in a liquidiser and blend for 30 seconds.
    • Add the lemon juice, garlic, and seasoning. Thin with a little of the reserved liquid, to form a thick purée.
    • Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
  • The better tasting and looking way, but a bit of a faff
    • Cook the beans in a little boiling water until tender, only about 2-3 minutes; drain and keep the liquid.
    • Squeeze the beans out of their skins.
    • Mash beans, finely chopped herbs, garlic, seasoning, lemon juice and olive oil with a fork, to get a rough, chunky pâté. You may need to add some of the reserved cooking liquid to get the consistency to your taste.
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