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Broad Bean Hummus

Pulses are the edible seeds of plants in the legume family.  Rich in fibre and easy to cook with, pulses such as dried beans, chickpeas, lentils and peas, have been nourishing people around the world for thousands of years. 



270 grams broad beans (podded) – fresh or frozen
1/2 cup frozen peas
1/2 clove garlic
1 tablespoon lemon juice
1/2 teaspoon ground cumin
2 tablespoon extra virgin olive oil
10 mint leaves
3 tablespoon parsley leaves
2 tablespoon Greek Yoghurt
1 pinch Salt
Carman's Ancient Grain & Cracked Pepper Super Seed & Grain Crackers, to serve

Broad Bean Hummus Directions

Cook broad beans in boiling water for 3 – 5 minutes (if fresh, shorter for frozen) or until soft.

Strain the beans and then cool under cold water.

Squeeze the bean from its skin (if broad beans are fresh.)

Place all ingredients in a food processor and blitz to a desired consistency. Add water if the mixture is too thick.

Serve with Ancient Grain & Cracked Pepper Super Seed & Grain Crackers.

Recipe notes

Recipe provided by Carman’s.