Who else loves broad beans (or fava beans) as much as I do? Which is A LOT! I love their creamy, rich texture, their sweetness (if they’re not too mature) and the fact that they are so easy to prepare. You can steam or boil them until tender, toss them with a bit of olive oil, lemon, sea salt and pepper and prepare yourself to be amazed by the flavor. You can also use them to make gorgeous bruschetta, add them to small pasta like orecchiette or simply add them to your seasonal salad. Guaranteed deliciousness that you do not want to miss out on. So go grab some from the farmers’ market this weekend, season won’t last long.
You can find the hummus recipe here.
- 1 cup broad beans, off the pod
- Handful of fresh parsley
- 10-15 fresh mint leaves (I used home grown Moroccan mint)
- 1 garlic clove, chopped
- 5 TBSP good olive oil
- 2 TBSP fresh lemon juice
- sea salt flakes, to taste
- freshly ground black pepper, to taste
- To cook the broad beans, remove them from the pod and add them to boiling water.
- Simmer for 2-3 minutes then transfer them to cold water to stop the cooking.
- Once cooled, remove their waxy skin.
- Add broad beans with the rest of the ingredients to a blender and blitz until you get a smooth, creamy dip.
- Serve with fresh veggies.