The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

broad bean hummus with za’atar and sesame crackers

This recipe for broad bean hummus with za’atar and sesame crackers is the latest in a monthly series of recipes I have created in association with Suma Wholefoods.

In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

“Hummus” is Arabic for “chickpeas”, but fresh broad beans (known as fava beans in the United States and several other countries) work really well as a vibrant substitute in this delicious recipe. Once you’ve blanched and skinned the broad beans the rest is a doddle.

This would make a great starter or light lunch.

broad bean hummus with za’atar and sesame crackers

Ingredients
400g freshly podded broad beans (from approx. 2 kilos of broad beans)
1 clove garlic, finely chopped
juice of half a lemon
1 tbsp tahini
½ tsp ground cumin
½ tsp sea salt
2 tbsp extra virgin olive oil

for the za’atar and sesame crackers
4 pita breads
2 tbsp extra virgin olive oil
2 tbsp za’atar
2 tbsp sesame seeds

Method

1. Preheat the oven to 180°C (350°F, gas mark 4). Bring a large pan of water to the boil. Carefully drop the podded broad beans into the water and bring back to the boil. Cook for 2 minutes then drain and instantly plunge into a bowl of ice cold water to arrest the cooking process. Drain the cooled beans and slip off the skins from the beans.

2. Place the peeled broad beans into a blender or food processor with the garlic, tahini, lemon juice, ground cumin, sea salt and olive oil. Process until you have a fairly smooth mixture which still retains some texture.

3. Split the pitas lengthways and then slice diagonally across each half. Place the pita pieces on a baking sheet. Brush the side of the pita facing you with half the olive oil and sprinkle with half of the za’atar and half of the sesame seeds. Place in the pre-heated oven and cook for 4-5 minutes until the pita chips are starting to brown and become crispy. Remove from the oven and carefully turn over the pita chips. Brush the other side with the remaining olive oil, za’atar and sesame seeds. Place back in the oven for a further 4-5 minutes or until golden brown and crisp. Remove from the oven and remove the pita crisps from the tray.

4. Serve the broad bean hummus accompanied by the pita crisps.

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Categories: dairy free, vegan, vegetarian

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6 replies

  1. Another WINNER, thankyou for sharing!!

  2. Just about to pick a load of broad beans in my garden today, so good timing with this recipe!

  3. Obviously meant to be, Janine!

  4. With broad beans being probably the most well producing vegetable in a small garden it is wonderful to find another brilliant way of eating them. Thanks.

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