Recipes from Jane - Broad bean and pistachio hummus

Hummus is a real favourite, great for a snack or to serve as a side accompaniment to a salad or something simple like a buffalo mozzarella. Whilst the traditional chickpea-based hummus is delicious, I like this one because the broad beans feel lighter on the gut, and the protein from the pistachios provides us with a great source of protein.

Broad bean and pistachio hummus

Preparation time: 5 minutes 

Serves: 4

Ingredients

1kg (2¼ lb) frozen broad beans 
2 tbsp shelled pistachio nuts 
Leaves from 2 fresh basil sprigs 
2 tbsp extra virgin olive oil, plus a little extra if necessary 
Juice of half a lemon 
Ground black pepper

Method

• Steam the broad beans for 2 minutes until they’re cooked but not mushy.
• Rinse and cool thoroughly under cold water and remove the skins by squeezing the bean at one end – the bright green centre should just pop out.
• Toast the pistachio nuts in a dry pan for 2 minutes over a gentle heat, being careful not to let them burn.
• Put them into a food processor or blender and blend to a fine nut powder.
• Add the beans and the basil, oil and lemon juice, and whiz to a mash.
• You can add a little extra oil or lemon juice, if you like, depending on how smooth and tart you want the hummus to be. 
• Season with pepper. 

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