Name: Creamy Broadbean and Cannellini Hummus
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups cooked broadbeans; 1 can cannellini beans (approx 400g); 2 tbsp tahini (I use unhulled); 1 lemon – juiced; 2 cloves garlic – roughly chopped; 1 tsp tspn ground cumin; ½ tsp tspn salt (optional)

Creamy Broadbean and Cannellini Hummus

I grow broadbeans in my home garden, but don’t really know what to do with them most of the time. Sometimes they grow too mature before I get to pick them, so they get a bit tough to eat. With these ones, I tend to cook them quickly in boiling water (just a couple of minutes). Then I cool them quickly with cold water, then peel the tough skins away from the flesh (this can be fun to do while watching TV). Mixed into this hummus, they give a lovely flavour, and a slight green tinge. You can use as many or as few of the broadbeans as you have on hand. I haven’t tried using just the broadbeans, but you could give that a try too. I’m sure it would be a fantastic colour! Hummus is great to have on hand in the fridge for a quick snack or to bolster your lunches. A quick snack of chopped veges dipped into hummus is a high protein, low fat option when you are feeling peckish.