Broad Bean & Pistachio Hummus…

By Simon  , , ,   , ,

May 24, 2017

  • Yields: 4 Servings


1 kg Shelled Broad Beans (can use frozen)

1 Handful of Shelled Pistachio Nuts

1 Hanful Fresh Basil Leaves

2 tbsp Extra Virgin Olive Oil plus a little extra for dressing

Juice of half a Lemon

Freshly Milled Black pepper


Firstly start by steaming the broad beans for roughly 2 minutes. Rinse them under cold water before removing the skins. Next toast the pistachios nuts in a dry pan for around 2 minutes over a gentle heat. After this place them in the food proseccor and blend them into a fine nut powder. Lastly add the beans, basil, oil and lemon juice and blend to a smooth creamy consistency. Give the dip a try and season accordingly with black pepper, olive oil and lemon juice to suit your tasty buds! Garnish with crushed pistachios, a drizzle of olive oil and serve with tasty seasonal vegetables of your choice...

Try this delicious dip with baby carrots, crispy lettuce leaves, French beans, asparagus tips, sliced beetroot (just watch your fingers), I'm sure anything you can think of will be delicious, just keep it seasonal and fresh...


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