Broad Bean Hummus with Lemon Zest & Mint

Broad Bean Hummus with Lemon Zest & Mint

Splash of Spring in Winter

“A silk purse out of a sow’s ear if there ever was one”

                                                                        Nigel Slater on “A green Hummus” , Tender

When last did you hear that idiom? I had to have a little giggle and agree that turning older broad beans into a delightfully bright green hummus was a clever way to spruce them up. Lemon juice and zest (my addition) as well as mint add freshness and little freckles of colour and fragrance.

We’ve had some far from wintery days recently, so I reached for the broad beans I blanched and froze a few months ago made a snack to dunk into with bread and crackers outside on the deck.

I adapted Nigel Slater’s recipe – this is the version with dill. I based my broad bean hummus on his recipe from Tender and it is both an easy and quick recipe.

I thought this delightful hummus would be best showcased on a few elegant charcoal crackers (yes, they contain a very small percentage of charcoal), that I brought from Barcelona. They have the same satisfying creaminess that salticrax do, and provide the perfect canvas for spotlighting a special topping.


160g broad beans

juice 1/2 small lemon

10-12 mint leaves

4 T extra virgin olive oil, plus extra

zest of small lemon

salt, to taste


Boil or steam the beans for 3-5 minutes, until tender. Older beans may need longer cooking. Mine took less time as they were blanched before.

Rinse under cold water and refresh with ice cubes in a colander.

Blitz beans, salt, lemon juice and mint until smooth in a processor or with a hand held stick blender, adding olive oil in a stream until you achieve the consistency you desire. Add more olive oil if needed, and remember a good quality, mild tasting oil makes all the difference.

Once smooth, add zest and taste seasoning. Add more olive oil on top.

Serve with crusty bread or crackers.


Add beans to boiling water. Blanch for 1 minute.

Remove and drain immediately under cold water.

Dry well and freeze in a plastic bag, removing as much of the air as possible.

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By |2017-05-09T07:25:47+00:00July 14th, 2011|Food, Recipe Index, Recipes, Starters, Vegetables|18 Comments


  1. Mary Squires July 14, 2011 at 11:29 pm - Reply

    What kind of olive oil did you use? I am curious because olive oil can be mild or quite strong. I love the recipe and the crackers are lovely.

    Mary Squires

    • Ishay July 14, 2011 at 11:50 pm - Reply

      Thanks for visiting Mary. I used a mild extra virgin estate blend by Willow Creek, a South African olive oil. It’s beautiful stuff!

  2. Baker Street July 15, 2011 at 7:19 am - Reply

    Love the addition of lemon juice and zest.

  3. PinkpolkaDot July 15, 2011 at 8:04 am - Reply

    Very interesting combination and I love the dark charcoal crackers!

  4. janice tripepi July 15, 2011 at 8:34 am - Reply

    Oh this just makes we want to dance! Beautiful eye catching colours and broadbeans are a particular fave of mine …. add in the lemon zest and mint (my garden is full of it at the moment) sounds perfect … i need a nice crusty panino to smother with it! xxx have an awesome weekend xxx jan

  5. Hennie @ Batonage July 15, 2011 at 9:19 am - Reply

    Love the photography Ishay! Very very eye catching. I’d be curious to see whether one can replicate those biscuits.

  6. Maggie July 15, 2011 at 11:16 am - Reply

    WOW this looks beautiful! Almost enough to make me want to swish into the kitchen wearing heels…

  7. Nicola July 15, 2011 at 2:07 pm - Reply

    Wow! I love the look and flavour profile of this hummus. Definitely one to add to the ever growing list of “To Try Later” recipes.

    Nice pic too btw, love the contrast between the hummus and the crackers. 🙂

  8. Bern Le Roux July 15, 2011 at 2:28 pm - Reply

    LOVE Nigel Slater – and this looks like a very yummy version using one of my favourite legumes! Going to try it as soon as my broad bean plants are ready to be harvested. Bit of a wait still, sadly…

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  13. […] my veg box this week there was a glut of broad beans and I had an idea of making this recipe for broad bean hummus with lemon and mint. As usual, I wasn’t really paying attention […]

  14. […] I just love broad beans. Especially baby ones, the ones that you can’t find in the shops because they are picked much later by growers. A few months back I posted about a salad I make with broad beans and burrata. But tonight, owing to the warm weather, I felt like something more like finger food, to have with a glass of King Valley Petit Manseng that we had opened on Saturday night. So with my ipad on my lap, I searched the internet and found a fabulous looking broad bean hummus. […]

  15. Sengodi February 27, 2013 at 8:34 pm - Reply

    You can add some cooked chick peas and blend it. This tastes great and healthy too..

    • Ishay February 27, 2013 at 10:18 pm - Reply

      Thanks for the suggestion Sengodi. I’m not convinced that chick pea and mint hummus would work….but I’m willing to taste it 🙂

  16. sarah August 10, 2013 at 12:13 pm - Reply

    Great alternative to hummus recipe. I added a small clove of garlic to mine, and blended half the zest/juice into the mixture and added the rest later. It turned out pretty well! Thanks 🙂

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