'Broad Bean Hummus with Radish'
A versatile seasonal star – the humble broad bean
40g or ½ cup sliced almonds or pine nuts
900g Broad beans in pods or 300 g frozen (2cups when podded)
40g ½ cup pecorino parmesan Italian hard cheese (vegan alternative if desired)
2 cloves minced garlic
25g fresh dill roughly chopped
Juice of ½ lemon
½ cup extra virgin cold pressed olive oil
Black pepper, Himalayan Crystal Sea salt to taste
Remove the Broad beans from their outer pods (if fresh)
Blanch in boiling water for 3 minutes then drop them into a bowl of iced water
Once cooled, pop the bright green beans out of their skin by squeezing gently.
Discard the skins then place all the ingredients into a food processor and pulse until you have a chunky paste. If you are using frozen beans blanch in boiling water for up to six minutes (until cooked softly)
You can then spread the hummus onto toasted ciabatta, or oat crackers with sliced almonds radishes on top
Broad beans possess folic acid and amino acid known as L-dopa that enhances the brain to make dopamine for cognitive function. They are also a good source of plant based protein, fibre ,iron, and B group vitamins for energy and satiety and Vitamin C and A for healthy immune function.