This recipe is super easy to make at home, very healthy and not too expensive either.
It works very well with fresh or frozen broad beans, if you are unable to source broad beans, alternatively peas also work well.
Ingredients
450g / 1lb fresh broad beans (podded weight).
100g / 3½oz tinned chickpeas, drained (reserve 6 tbsp. of the liquid from the can).
1 garlic cloves, crushed.
2 heaped tbsp. tahini.
1 tbsp. lemon juice.
½ tsp. Salt.
Pinch of ground cumin.
Pinch ground white pepper.
Pinch caster sugar (optional).
4 tbsp. extra virgin oil, plus extra from for drizzling.
To serve
1 tsp. sesame seeds, toasted.
Melba toast.
Method
Cook the podded broad beans in a pan of salted boiling water, for 1 to 2 minutes, or until tender.
Drain and cool in ice water.
Once cold, the beans will be ready to drain and re-pod (double podding stage).
Remove the skin from the bright green beans.
Place the broad bean (saving just a couple to garnish later), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar in a food processor and blend until smooth.
Add the reserved chickpea liquid.
As the mixer continues to puree, slowly pour in the olive oil until completely combined.
Serve the homemade broad bean hummus spooned or piped into a bowl.
Top with the saved broad beans, toasted sesame seed and a little drizzle of olive oil with the Melba toast.
Wine Recommendations
I would recommend a fresh wine from Italia.
As they would tell you in Tuscany pulses, similar to beans and chickpeas, they are an excellent foil for a fine red wine like a good Chianti Classico or Brunello di Montalcino.
Alternatively, an easy wine to find in every good wine shop, a classic Pino Grigio or a Chianti.
If you want to enjoy this dish outside on a sunny day you could also enjoy with a wine like Cote de Provence Rose.
My final tip: The creamy garlic notes of the hummus and its complexity would pair well with a smoky German Riesling (preferably Mosel) because the high acid would cut through the richness.
You can try to make it tomorrow, it’s a great appetiser or snack,
Bon appetit mon ami.
