Broad Bean Hummus
- 6 cloves garlic, roughly chopped
- 3 tablespoon select lemon juice
- 120 ml olive oil
Place the broad beans, garlic and ½ cup water in a medium-sized pan. Season with salt, cover, bring to a gentle simmer and cook for 5-6 minutes. Remove from the heat.
When cooled slightly, add the beans and cooking juices to a liquidiser or food processor and blend, scraping down the sides as necessary, until you have a smooth paste.
With the machine running, add the lemon juice and tahini, then slowly pour in the oil. Season to taste with salt and pepper, if desired, and serve with your favourite crackers or crudités.