Broad Bean Hummus with Lemon Zest & Mint

 Broad beans tend to be regarded as somehow not quite as good as the borlotti and french beans of high Summer perhaps its because they are easy to grow but for me this simple dip transforms them into a great quick  hummus in under 10 Minutes

Ingredients

160g broad beans podded

juice 1/2 small lemon

15 mint leaves

4 tb extra virgin olive oil, plus extra

zest of small lemon

sea salt, to taste

Method

Boil or steam the beans for 3-5 minutes, until tender. Older beans may need longer cooking.

Rinse under cold water with ice cubes,  drain in a colander.

Remove outer skins  especially with older beans, best way slice one end and gently  squeeze bean out

Blitz beans, salt, lemon juice and mint until smooth in a processor or with a hand held stick blender, adding olive oil in a stream until you achieve the consistency you desire.

If you like a coarse texture you can break up the beans with a fork

chop Lemon zest into fine pieces

A good quality, mild tasting oil makes all the difference to the taste

Once smooth, add zest and taste seasoning.cover with little more oil to keep in fridge for a couple of days if you can resist it

Great with seeded crackers and cool beer

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