Broad Bean Humous Recipe

One of the successes of the Soup and Stovies day was the Broad Bean Humous that Simon made with of the broad beans from the garden.

400g shelled broad beans (if you can’t get fresh broad beans frozen are fine)
1 clove of garlic, crushed
3 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to season

Put the broad beans into a large saucepan and cover with water. Bring to the boil and then reduce the heat and allow to simmer for about 15 minutes until the beans are tender. Remove from the heat and drain. Once cooled slip the beans out of their rubbery skins.

Put the beans along with the rest of the ingredients into a food processor and whizz to produce a thick puree like consistency. If you find it a little too thick at this stage add a little more oil or lemon juice to thin out slightly.

For a slight twist add some freshly torn up mint leaves to the food processor with the rest of the ingredients.

Then transfer to a serving dish and enjoy with crudités, flat breads and crackers.

This will keep in the fridge for a couple of days and after making a very large batch of this recently I also successfully froze smaller portions in sandwich bags.

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