Hummus is a real favourite, great for a snack or to serve as a side accompaniment to a salad or something simple like a buffalo mozzarella. Whilst the traditional chickpea based hummus is delicious, I like this one because the broad beans feel lighter on the gut and the protein from the pistachios provides us with a great source of protein.
Preparation time: about 5 minutes
Cooking Time: about 5 minutes
1kg (2¼ lb) frozen broad beans
2 tbsp shelled pistachio nuts
leaves from 2 fresh basil sprigs
2 tbsp extra virgin olive oil, plus a little extra if necessary
juice of half a lemon
ground black pepper
- Steam the broad beans for 2 minutes until they’re cooked but not mushy.
- Rinse and cool thoroughly under cold water and remove the skins by squeezing the bean at one end – the bright green centre should just pop out.
- Toast the pistachio nuts in a dry pan for 2 minutes over a gentle heat, being careful not to let them burn.
- Put them into a food processor or blender and blend to a fine nut powder.
- Add the beans and the basil, oil and lemon juice, and whiz to a mash.
- You can add a little extra oil or lemon juice, if you like, depending on how smooth and tart you want the hummus to be.
- Season with pepper.
Serve as a sandwich filling, or on jacket potatoes or pasta. Or make a delicious salad with romaine lettuce leaves, new crisp baby carrots and sliced raw vegetables, which you can dunk into the hummus.