If you’ve ever grown broad beans and wondered what to do with a glut of them, this broad bean hummus recipe is well worth trying. It’s a fresh, seasonal twist on classic hummus, using homegrown or shop-bought broad beans in place of chickpeas. The result is a smooth, slightly coarse dip with a lovely fresh flavour — perfect for lunchboxes, picnics or an easy family snack.
This recipe comes from food writer Hugh Fearnley-Whittingstall and was shared with MyKidsTime by Michael Kelly, founder of GIY Ireland, the community that encourages families to grow their own food.
Serves: 4
Ingredients
- 400g shelled broad beans
- ½–1 garlic clove, crushed with a little salt
- Approx. 3 tbsp rapeseed or extra virgin olive oil
- A generous squeeze of lemon juice
- Sea salt and freshly ground black pepper
Method
1. 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 the age and size of the beans) until tender, then drain.
2. Set aside to cool, then slip the beans out of their skins.
3. 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.
4. Process to a thick, slightly coarse purée, adding a little more oil if it seems too thick and dry.
5. Taste and adjust the seasoning with more salt, pepper or lemon juice as needed.
Serving Suggestion
This broad bean hummus is delicious spread thickly in a pitta bread or bap with a slice of ham — a simple, satisfying lunch that’s easy to pack for school or work. It also works well as a dip with crackers or vegetable sticks, or spread on toast for a quick snack.
About This Recipe
This recipe was shared with MyKidsTime by Michael Kelly, a freelance journalist, author and founder of GIY Ireland — a community that supports and encourages families to grow their own fruit and vegetables at home.
FAQs
Can I use frozen broad beans instead of fresh?
Yes. Frozen broad beans work well in this recipe. Simmer them from frozen until tender, then drain and cool before removing the skins as usual.
Do I really need to remove the skins?
Removing the outer skins gives the hummus a smoother, brighter green colour and a milder taste. It takes a little extra time but is worth it for the texture.
How long will broad bean hummus keep in the fridge?
Homemade dips like this are best eaten fresh. Store any leftovers in a covered container in the fridge and use within a couple of days.
Can children help make this recipe?
Yes — popping the beans out of their skins is a fun, hands-on task that younger kids often enjoy helping with in the kitchen.
Related Articles
- More seasonal recipes for family meals and snacks
- Easy homemade dips and spreads for lunchboxes
- Getting kids involved in growing their own vegetables
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