In theory you should hull broad beans. Every. Single. One. I did this once, turning grey in the process. According to several guinea pig friends, though, this tastes so good it’s worth the effort. Unfortunately, I don’t have the patience of Ghandi so threw caution to the wind and tested with skins on. The result: zesty, clean, creamy, bang on summer and ready in 10 minutes. A delicious alkaline and raw dip with this week’s Sticky sweet potato wedges. Alternatively, dollop on salads, rye, fritters or pasta.
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Makes 1 350ml jar
INGREDIENTS
1/2 cup cashew nuts
1 1/2 cups broad beans, podded and steamed
1 dsp tahini
pinch sea salt
2 limes, juice of
1 tbsp basil
50ml water or olive oil
METHOD
Blitz the cashew nuts in a Magimix or blender for 20 secs or until you get a breadcrumb texture. Add in the broad beans and whiz briefly.
Add in the remaining ingredients, following with the water at the end. You should have a hummus-like consistency.
Decant to jars in the fridge, eating within 3 days.
Image may be NSFW.
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Tip
I love this with a tablespoon of cottage cheese whizzed through at the end – more protein and a bolder, tangier flavour. In the interests of vegan / dairy free / paleo friendly options, I’ve omitted from the above.
