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Broad Bean Hummous

A community recipe by filleanglaise

Not tested or verified by Nigella.com

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Introduction

From The Independent Online, I think I may prefer it to chickpea hummous, but then I am a real broad bean fan...

Ingredients

Serves: a tub

Metric Cups

600 grams broad beans (weight of fresh (shelled) or frozen)
7 cloves garlic (peeled and roughly chopped)
100 millilitres water
2 small lemons (juice of)
120 millilitres extra virgin olive oil
2 tablespoons tahini (sesame paste)
salt
freshly ground pepper
extra virgin olive oil (for serving)
1 sprig fresh coriander

21 ounces fava beans (weight of fresh (shelled) or frozen)
7 cloves garlic (peeled and roughly chopped)
3½ fluid ounces water
2 small lemons (juice of)
4⅕ fluid ounces extra virgin olive oil
2 tablespoons tahini (sesame paste)
salt
freshly ground pepper
extra virgin olive oil (for serving)
1 sprig cilantro

Method

Broad Bean Hummous is a community recipe submitted by filleanglaise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the broad beans into a pan with the garlic cloves and about 100ml of water, cover, season the pan and cook the beans slowly for 5-6 minutes, stirring occasionally. Remove them from the heat and leave to cool a little.

A good-quality jug liquidiser produces the best humous, otherwise use a food processor. Spoon half of the broad beans into the blender or processor with half the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.

When the beans are fairly well blended leave the machine running and pour in half of the lemon juice, then slowly add half the olive oil and 1 tablespoon of tahini. Again you will need to stop the machine every so often to scrape the sides of the jug.

The humous should be a thick pouring consistency when it's still warm from the machine. Transfer the humous into a bowl, season to taste and add a little more lemon juice if necessary. Repeat with the other half of the broad beans, lemon juice, oil and tahini. Leave in a covered bowl at room temperature until required. deeeelicious

Put the fava beans into a pan with the garlic cloves and about 100ml of water, cover, season the pan and cook the beans slowly for 5-6 minutes, stirring occasionally. Remove them from the heat and leave to cool a little.

A good-quality jug liquidiser produces the best humous, otherwise use a food processor. Spoon half of the fava beans into the blender or processor with half the cooking liquid and process on a high speed, stopping the machine occasionally to stir the mix and scrape the sides of the jug.

The humous should be a thick pouring consistency when it's still warm from the machine. Transfer the humous into a bowl, season to taste and add a little more lemon juice if necessary. Repeat with the other half of the fava beans, lemon juice, oil and tahini. Leave in a covered bowl at room temperature until required. deeeelicious