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.
Peel the skins from the broadbeans, and put the flesh into a food processor (a small one, if you have it). Discard the skins.
Drain the cannellini beans, reserving the liquid. Do not rinse the beans.
Add the beans and the remaining ingredients to the food processor.
Process until smooth. Stop and wipe down the sides from time to time.
If the mixture needs thinning, add some of the reserved bean liquid.
The hummus is ready when it has been processed to a smooth, creamy consistency.
Serve with a sprinkle of paprika for decoration (optional)
0 servings
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