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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


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