Broad Bean Hummus
This dish is not strictly hummus in the classical sense, but it is a spread worthy of hummus, perfect for eating with bread or vegetables. In the summer, when broad beans are ripe and you have already made enough Estonian favorites – broad beans in salted water, I recommend making this dish.
Preparation time: About 40 minutes
Level: Easy
Quantity: Serves 4
Ingredients:
About 500 g of field beans, cleaned of pods
Freshly squeezed juice of one lemon
Pinch of ground hot chili pepper
0.25 tsp ground black pepper
0.25 tsp paprika powder
Sea salt to taste
About 50 ml of high-quality olive oil
12 fresh mint leaves
3 medium garlic cloves
Fresh parsley, mint leaves and paprika powder and olive oil for garnish
Preparation:
- Boil the beans in lightly salted water for about 30 minutes until soft. Remove the cooking water.
- Add freshly squeezed lemon juice, garlic, olive oil, and mint leaves.
- Puree everything with a hand blender until smooth. If the mixture is too thick, add boiled water. It is impossible to recommend the benefits of hummus; it is more a matter of taste. It should not be runny, but it should not be too dry either. The mixture should remain in the desired shape.
- Season the hummus with sea salt, black pepper, paprika powder, and chili powder.
To serve, place the hummus in a bowl, make indentations on the surface of the hummus, pour a little olive oil into them and shake on black pepper and paprika powder. Garnish with a sprig of mint and parsley leaves.
Ready!!
