Recipe: Broad Bean Hummus
Broad beans are lovely when they’re little and sweet but if you’ve left yours too long, or bought some old ones off the Gibside Farm shelves, try Has-Bean hummus. Simmer the beans (no salt) for 5-10 mins, until just about soft, then leave to cool and soak in the water you’ve cooked them in. Chop up some garlic cloves (great ones at GCF) – to taste. When cool, drain the beans but keep the water. Roughly mash beans with a potato masher with the garlic and a little of the water, add 2 tablespoons approx of good olive oil (Zaytoun is lovely and supports Palestinian farmers), juice of at least one lemon (organic ones available at The Paddock, High Spen), 2 tablespoons tahini. Keep mashing and adding cooking water to consistency you like. Add salt, pepper or parika, any chopped herbs you fancy (parsley is good), maybe cumin? Use a blender to finish off to a hummus-like consistency. Great alternative to those little plastic pots and freezes well.