Broad Bean Hummus

Jill Holtz

May 23, 2012

Broad Bean

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At some point last year I decided I was never growing broad beans again, because I reckoned I actually didn’t like their taste much.  Then I discovered this recipe from our old mucker Hugh Fearnley Whittingstall which turns them in to a cracking broad bean hummus.

Serves 4


400g shelled broad beans
½-1 garlic clove, crushed with a little salt
Approx 3 tbsp rapeseed or extra virgin olive oil
Generous squeeze of lemon juice
Sea salt and freshly ground black pepper


Put the broad beans in a pan, cover with water and bring to the boil. Lower the heat and simmer for 5-10 minutes (depending on age and size) until tender, then drain.

Set aside to cool, then slip the beans out of their skins. Put the skinned broad beans in a food processor or blender with the garlic, 3 tablespoons of oil, a good squeeze of lemon juice and some salt and pepper.

Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry. When you’re happy with the texture, transfer the purée to a bowl. Taste and adjust the seasoning with more salt, pepper and lemon juice as needed.

Delicious with a slice of ham in a pitta bread or bap (or a blaa if you’re a Waterford boy like me).

Michael Kelly is a freelance journalist, author and founder of GIY Ireland.  We are trying to get 100,000 people to take a pledge to grow something they can eat – take the GIY pledge at

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