• 200 g broad beans (about 1 kg if you weigh them with the pod)
  • 1/2 garlic clove, minced
  • 1tbsp fresh lemon juice
  • 1/2 tsp apple vinegar
  • 3 tbsp olive oil
  • 4 fresh mint leaves, thinly sliced
  • salt and pepper


  • Fill a pot with water, add some salt and bring to the boil over medium heat.
  • When the water is boiling¬† add the broad beans and let them cook for a minute.
  • Drain the water and, when still warm, peel off the skin from each broad bean.
  • In a food processor, add broad beans, garlic, lemon juice, olive oil, salt and pepper. Blend for a few seconds (pulsing) to obtain a hummus like¬†consistency. Add salt and pepper to taste and sprinkle with fresh mint and olive oil.

Enjoy it in 3 different ways:

  1. As a dip with fresh vegetables or crackers.
  2. On a bruschetta: toast some fresh bread, add the broad bean hummus, top with sliced olives or toasted pine nuts and a drizzle of olive oil.
  3. Add to your pasta: cook Penne pasta “al dente”. In a separate pan, fry a thinly chopped shallot in olive oil. Add the pasta, broad bean hummus and half a ladle of cooking water (reserved when you drained the pasta). Mix for 1 minute over high heat. Sprinkle with toasted pistachios and pecorino cheese. Serve immediately.