Well, we love hummus. And different seasonal toppings are not only delicious but you can have a lot of fun with them as well. Basically, there are no limits to your imagination. Roam your garden for ingredients or pay a visit to any market where you live and let the season and your taste buds be your guide.
At this time of year I like to prepare a topping of scallions, garlic, and, most importantly, double podded broad beans and tons of soft herbs and herb blossoms. Broad beans are pretty hardy and adaptable and are at their peak from the end of June to mid September.
Fresh broad beans are sweet and delicious with a smooth creamy texture. And I really love the taste that herb blossoms add to the topping, in particular red and white bush basil and sage. You can also add a little additional drizzle of your favorite olive oil, sea salt, may be chilli flakes for a bit of heat.
Nearly everyone I know has their own favorite recipe for hummus. Just prepare the recipe you like the most, probably very similar to the Basic Hummus recipe below. Now that summer is here, my Hummus with Broad Bean & Garden Herb Topping is great with rustic fresh or grilled bread/pita and a salad as a light dinner on a warm evening. Or serve as part of a mezze spread.
Hummus with Broad Bean & Garden Herb Topping
Ingredients for the Hummus
- 250g cooked chickpeas (aka garbanzo beans), rinsed and drained - either use dried chickpeas, soaked overnight and cooked the following day (simmer them with baking soda for about an hour) OR use canned chickpeas (add them to a pot along with some cold water, bring to a boil, simmer for about 20 minutes, drain the chickpeas and finally add them to the food processor along with the other ingredients and proceed with the same recipe) NOTE: if you would like to add some chickpeas as part of the topping, remember to cook more than 250g and set aside until needed
- 3 tbsps good quality tahini (sesame paste)
- freshly squeezed juice of 1/2 lemon
- 2 cloves garlic, crushed (optional)
- sea salt
- some of the cooking liquid from the chickpeas or use water instead
Preparation of the Hummus
- Place the chickpeas in a food processor and process until you get a stiff paste.
- Then, with the machine sill running, add the tahini, lemon juice, garlic (if using), and a bit of salt.
- Finally, slowly drizzle in some of the cooking liquid OR water and then process on high speed for 5 minutes or longer until the hummus is extra-smooth
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
- Add Broad Bean Topping and garnish as you please, for example with fresh soft herbs and herb blossoms, good quality olive oil and some extra cooked chickpeas.
Ingredients for the Broad Bean Topping
- about 300g podded broad beans (aka fava beans)
- about 2 or more tbsp mild olive oil
- 1 garlic clove, finely minced
- 1 or 2 scallions, thinly sliced
- soft herbs, washed, dried and finely minced
Preparation of the Broad Bean Topping
- Pod the fresh beans.
- Cook the broad beans in boiling water for 2 minutes.
- Drain, refresh under cold water, drain again, then peel from their skins. Discard the skins.
- In a medium saucepan, heat the olive oil on medium heat.
- Add the sliced scallions and garlic and heat through until translucent.
- Add the braod beans, season with pepper and salt (to taste).
- Take off the heat.
- Add finely chopped fresh soft herbs to the broad beans and stir through.
- Serve as a topping tot he Hummus.
- Add fresh herb blossoms as a garnish.
This is a really easy recipe and the results are delicious. If you are looking to make a delicious crowd-pleaser/dip/lunch/dinner at short notice, the Hummus can be produced with the most basic items in the store cupboard.