Name: Broad beans for bread
Yield: Serves 2-4 with a pre-dinner drink
Ingredients: 2 tablespoons walnut oil; 2 tablespoons olive oil; focaccia or pitta bread, toasted if you wish, to serve; fresh mint, to garnish; 1 small clove of good hard garlic (no green centre or shoot), finely sliced; 1 kg large broad beans in their pods (to give 250 g when podded); flaked sea salt; juice of ½ small lemon, just enough to give the beans an edge

Preparation info

Serves
2-4
with a pre-dinner drink

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This recipe was originally called broad bean hummus but I find it irksome to mislabel things. It’s not really hummus but rather hummus-inspired, as it has no chickpeas in it, or tahini, for that matter. I hate the word ‘dip’, and broad bean purée sounds like something that should be accompanied by a gammon chop, whereas this is a nibble.

The bigger broad beans by the end of the season are far from tender and are really fit only for stewing or mashing. Prepared like this they are del