Broad Bean Hummus

Method

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