Serves 4

Prep time: 30 mins

This broad bean hummus is a brilliant dip throughout the summer but if your grow your own veg then it is particularly good towards the end of the summer, when broad beans get fat and floury and a little bitter when they can be whizzed up into this hummus. As well as making a fine dip, it is a great lunchbox addition – pack with some Little Gem lettuce leaves, crumbled ricotta and flatbreads; or use to fill a bap or pitta bread, along with a slice of ham.

Broad beans are at their peak from mid-June to mid-September. They are easy to grow in a veg patch or allotment.

Ingredients

  • 400g Shelled broad beans

  • 1 Large garlic clove, crushed with a little salt

  • 3 Tbsp Rapeseed or extra virgin olive oil

  • Lemon juice, a generous squeeze

  • Sea salt and freshly ground black pepper

  • Small sourdough loaf, sliced

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 age and size) until tender, then drain. Set aside to cool, then slip the beans out of their skins.

  2. Put the skinned broad beans in a food processor or blender (leave a handful of beans out of the blender and gently mash them, to be added in to the hummus at the end for some texture) 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.

  3. When you’re happy with the texture, transfer the purée to a bowl.

  4. Taste and adjust the seasoning with more salt, pepper and lemon juice as needed.

  5. Toast or lightly grill your sourdough slices adding a drizzle of olive oil over them before serving the broad bean hummus on top. A fabulous light, summer lunch.