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Broadbean Hummus

Equipment needed

  • Saucepan
  • food processor
  • wooden spatula or spoon
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Broad bean hummus
Preparation time: 30-45 minutes


  • 750g frozen (or fresh) broad beans
  • 1-2 garlic cloves
  • 1 lemon
  • 75-100 ml olive oil
  • Salt and black pepper


  1. Boil a little water, add the beans, bring back to the boil cover the pan with a lid, turning the heat down to simmer, and cook for 5 – 6 minutes.
  2. Drain and cool. To cool the beans quickly you can run them under cold water.
  3. If you like, you can slip the skins off and just use the inner part of the bean.
  4. Put the beans in to a food processor with the garlic, and process to a smooth paste.
  5. Add the juice of the lemon, and enough olive oil to achieve the consistency you want.
  6. Season with salt and pepper to your taste.

Storage: Can be refrigerated for three days or freeze. If freezing, once defrosted re-blend.

Swaps and additions: Use peas, pre-cooked chickpeas, butter beans or cannellini beans (if using tinned ignore stages 1, 2, and 3). You can also add a handful of fresh herbs i.e. coriander, mint, parsley.

Serving suggestions: Serve as a dip with crackers or crudités, or in wraps and rolls.