Name: Broad bean hummus with crackers
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 500g fresh or frozen broad beans; 1 small garlic clove finely grated; 2 tbsp tahini; 1 lemon juiced; 3 tbsp extra virgin olive oil plus extra for drizzling; 400g plain flour plus extra for dusting; 2 tsp light brown soft sugar; 3 tbsp olive oil; 2 tbsp za’atar; 2 tbsp mixed sesame seeds plus extra to serve

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Broad bean hummus with crackers

Broad bean hummus with crackers

Helena Busiakiewicz

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Serves 4

Easy

Prep: 40 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Growing some broad beans in the garden? Make the most of your homegrown produce with this broad bean version of hummus served with homemade crackers

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g fresh or frozen broad beans
1 small garlic clove

finely grated
2 tbsp tahini
1 lemon

juiced
3 tbsp extra virgin olive oil

plus extra for drizzling

For the crackers

400g plain flour

plus extra for dusting
2 tsp light brown soft sugar
3 tbsp olive oil
2 tbsp za’atar
2 tbsp mixed sesame seeds

plus extra to serve

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Nutrition: Per serving

kcal694
fat27g
saturates4g
carbs86g
sugars4g
fibre15g

high
protein19g
salt1.4g

Method

step 1

Cook the broad beans in a large pan of boiling salted water for 2-3 mins until tender. Drain well and rinse under cold running water to halt the cooking process. Remove the white skins from the beans, then tip the beans into a food processor with the garlic, tahini, lemon juice and olive oil. Season well, then blend on medium speed, adding a splash or two of water, until the mixture is creamy and smooth. Transfer to a serving bowl or plate and set aside.
step 2

Heat the oven to 200C/180C fan/gas 6. For the crackers, combine the flour, sugar and 1 tsp salt in a large bowl, and make a well in the centre. Mix the olive oil with 225ml water, then slowly pour this into the well, stirring continuously with a wooden spoon. Mix to a shaggy dough, then bring the dough into a ball using your hands. Turn out onto a lightly floured surface, knead for 5 mins until smooth, then cut in half. Roll out one half on a large sheet of baking parchment into a thin 45 x 50cm rectangle – the thinner it is, the crispier the crackers will be. Repeat with the second half on a second sheet of parchment.
step 3

Transfer the dough rectangles, on their baking parchment, to baking sheets. (If you prefer, cut the dough into triangles and arrange on lined baking sheets.) Brush the dough lightly with water, then sprinkle over the za’atar, sesame seeds and some sea salt. Bake for 12-15 mins until lightly golden with a few bubbles at the edges. Leave to cool, snap the rectangles into rough crackers. Will keep in an airtight container for a week. Drizzle more oil over the hummus, sprinkle over the extra sesame seeds, then serve with the crackers for scooping.

Recipe from Good Food magazine, June 2023

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