Broad Bean or Pea Hummus

This is a great way of using up the larger, older broad beans towards the end of the season


500gms broad beans or peas, blanched
½ jar (about 150ml) of light tahini
4tbs extra virgin olive oil
juice of 1 lemon
3 cloves of garlic, crushed
sea salt



  • Blanch the beans or peas in boilling water for 5 minutes
  • Remove from water, reserving liquid
  • If you are using broad beans, take them out of their skins, as this will help to give the humus a nice pale green colour
  • Peas are fine as they are
  • Reserve a few peas or beans for garnish
  • The quickest way to make this is to put all of the ingredients into a food processor and blend until you have a smooth puree
  • Use extra cooking water (or plain water, or even more olive oil) if the mixture is too stiff
  • Once it is smooth and creamy, turn it out into a serving dish, drizzle some olive oil over the top and add the reserved peas or beans


To Serve

Serve with pitta bread.