BROAD BEAN AND MINT HUMMUS
There’s no better way to make you feel like summer has arrived than having some vibrant early summer produce from the garden. Broad beans and mint are just such a thing- they burst with fresh aromas and flavours, plus they are really easy to grow. They are so versatile too and you can use them in multiple ways- raw, cooked, in salads, cocktails, soups, etc.
Broad bean and mint hummus (or dip) is a very simple and quick recipe as well as it entertains your senses with the above mentioned summer flavours. You can use it as a spread, a sauce or eat it on its own.
This recipe uses olive oil but you can also replace with tahini for a. more nutty flavour.
300-400 g broad beans
A handful of mint leaves
1/2-1 lemon juice and zest
A handful of parsley (optional)
2 tbsp of olive oil
1 clove of garlic
Boil the beans for around 5 minutes until tender. Sieve the beans, reserving the cooking water. Put beans with all the other ingredients into a blender and mix. Add cooking water if needed. Enjoy!
Vaida is food coordinator at Global Gardens and a food blogger at onesmallspoon.com