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Early in the season, the first pods of the broad beans are smooth skinned with small, tender beans. As the plants begin to fade the pods fatten up, and often get some rust making them look not quite so appealing, however the larger beans inside the pods are still absolutely edible. 

300g                         Broad Beans, podded

One                          Garlic Clove

1 tsp                         Tahini

Bunch                     Mint, finely chopped.

3 tbsp                     Olive Oil

3 tbsp                     Yoghurt

Half                          Lemon, Juiced.

1 tsp                      Spices such as Cumin, Smoked Paprika,         Coriander.

Firstly, Boil the Broad beans in water for 3—4 mins until tender. Drain and leave to cool. De skin the Broad beans (or not, leaving the skins on gives it a less smooth texture, or you can peel half and leave the rest). Using a blender or stick blender, blend all of the ingredients together into a smooth Houmous like consistency. If its too thick you can a little water. Season to taste. Add more lemon or other ingredients to get the flavour you like. Great with a piece of grilled lamb, or just simply dip away!