Broad Bean Hummus

3 votes

If you have unexpected guests and need to whip up a dip in a hurry, then use those frozen broad beans lurking in your freezer in this quick and simple recipe.

20 Minutes

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  • 350g podded broad beans (fresh or frozen)
  • 1 teaspoon cumin seeds
  • 2 cloves garlic (finely chopped)
  • 3 tablespoons cooking water
  • 1/3 cup olive oil
  • 1/2 teaspoon smoked paprika



  1. Cook the podded broad beans in a saucepan of lightly salted water for 5 minutes.
  2. Drain, but reserve 1/3 cup of the cooking water.
  3. Rinse the drained beans under cold water and double peel.
  4. Toast the cumin seeds in a saucepan, then grind in a mortar and pestle.
  5. Place 2 tablespoons of cooking water into a blender with all the other ingredients except the olive oil.
  6. With the motor still running slowly drizzle in the olive oil. Taste for seasoning and adjust.
  7. Spoon into a shallow dish with an extra sprinkle of smoked paprika
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