Ingredients

• 450g/1lb fresh broad beans
• podded weight
• 100g/3½oz tinned chickpeas
• drained reserving 6 tbsp of the liquid from the can
• 1 garlic clove
• crushed
• 2 heaped tbsp tahini
• 1 tbsp lemon juice
• ½ tsp salt
• pinch ground cumin
• pinch ground white pepper
• pinch caster sugar (optional)
• 4 tbsp extra virgin olive oil
• plus extra for drizzling
• 1 tsp sesame seeds
• toasted
• melba toasts

Directions

• Cook the podded broad beans in a pan of boiling
• salted water for a minute or two
• or until tender. Drain and cool in iced water.
• Once cold
• the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.
• Place the broad beans (saving a few for garnish)
• chickpeas
• crushed garlic
• tahini paste
• lemon juice
• salt
• cumin
• white pepper and caster sugar
• if using
• in a food processor and blend until smooth
• loosening with the reserved chickpea liquor.
• As the mix continues to purée
• slowly pour in the olive oil until completely combined.
• Serve the homemade broad bean hummus spooned or piped into a bowl
• topped with the saved broad beans
• toasted sesame seeds and a little drizzle of olive oil with the melba toast.