Asparagus, broad bean and mint hummus

Mark Young
4 - 8
Prep time: 
20 minutes
Cook time: 
8 minutes
  • Broad beans (325grams of podded beans will give you 160g of double podded beans)
  • Asparagus 165g trimmed weight
  • Chick peas 200g drained weight
  • Mint small bunch
  • Lemon x 2 or 3 depending on your taste
  • Garlic 3 cloves
  • Sesame seeds 50g toasted
  • Olive oil 50ml
  • Sesame oil 25ml
  • Salt
  • Pepper
  1. Start by tossing the asparagus with the olive oil and some salt and pepper. Roast in the oven for 8-10 minutes or until tender. You could steam or boil instead but roasting brings out such a rich flavour.
  2. Allow to cool, then roughly chop.
  3. Next you need to double pod the broad beans; if you are using frozen beans which are fine then you can do this by defrosting the beans in some hot water and then simply popping the smaller bright green bean from the outer grey part.
  4. If using fresh then you will need to blanch the podded beans in unsalted boiling water for 2 minutes, then after refreshing in iced water you can squeeze the little green jewels from their thick grey outer.
  5. Next peel and crush the garlic and juice the lemons.
  6. Drain the chickpeas reserving the liquid.
  7. Place the cooked asparagus, broad beans, toasted sesame seeds, garlic and drained chickpeas into a food processor and pulse until well blended, thin out with 1 table spoon of lemon juice and the sesame oil and/or reserved liquid from the chickpeas if needed.
  8. Serve as a great early summer dip with crudities or with some Parma ham on a thick slice of homemade focaccia or artisan bread.
Chef's tip:

The success of this hummus is really down to the extra tangy flavour from the lemon juice which brings out the rest of the flavours beautifully. If you’re not a huge fan of 'lemony' hummus, start with 1 tbsp and add it in as you go along. Note that the more juice you add the less reserve liquid you will need – you don’t want to end up with a runny texture.