I don’t really know what to call this. It isn’t really a dip and it isn’t really hummus, but it is very, very good.
You could make it without the peas if you wanted. I added basil and mint, but dill would be lovely too. I am going to make a big batch later today and freeze it I think. I haven’t given quantities because I just do it by eye and taste. It is better than the version I made last year (I think) which was just made with old broad beans and was good, but not as good as this one.
Expect more broad bean and pea recipes here in the next week as we have a bit of a glut …. this is so not a bad thing.
Pea and Broad Bean Hummus: peas, broad beans, mint, basil, olive oil, lemon juice, seasoning.
Pod and cook the peas. Do the same with the broad beans. Slip any large broad beans out of their outer skins. Put it all in a blender with the herbs, olive oil and lemon juice, blitz it. Season to taste.
N.B. This will definitely be on the menu at the Food Truck cafe next year.