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!
- 1lb broad beans (frozen or fresh and shelled)
- 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:-
- flat leaf parsley
- coriander leaves
- 2 cloves garlic, crushed with the back of a knife
- juice of ½ a lemon
- 2tbsp olive oil
- Salt and pepper
- 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.