19 July 2014


This year, we had our first really successful crop of broad beans. The extra-long raised bed G specially built and planted up was a forest of head-high plants. Which then begged the question, what to do with sooo many broad beans? Eeek!

Luckily, once double-podded, the beans came to not-too-much, so the glut wasn't as unmanageable as I'd feared. And in the end, we found a fabulous use for them all--Hugh Fearnley-Whittingstall's Broad Bean Hummus:

Simply whizz the double-podded beans with olive oil, lemon juice, salt, and pepper in a food processor. Hugh suggests adding garlic (G's preference) but I prefer it without. Absolutely delicious as a snacky dip with plain Kallo breadsticks. We made several batches, and devoured them all. The only problem is that now the crop is finished, we'll have to wait another year for our next batch!


  1. I love broad beans so will have to pop this on my list of things to make. It looks beautiful too, such a pretty colour x

  2. I noticed big bags of them, ready-podded, in Polish corner shop today - enough to make a big bowl of hummus. It's so hard to judge when you buy them in the pod.

    1. Agree it's so hard to judge weight in the pod--at least with the allotment we can run back out and pick a few more if we're short! x