July 29, 2012

Broad Bean Hummus

What a week it’s been! It was as if time has slowed right down. We had the first proper summer weather in months. It’s been hot and super sunny. And when not at work, we’ve made the most of it, enjoying every second of that beautiful sunshine. I can’t tell how happy I’ve been to be able to live barefoot and outdoors, go for swims in the sea, bike rides and have BBQ with friends. The smell in the air, the butterflies... I just love it! Yesterday we decided to go on a walk on the coast path in South Cornwall, somewhere we had never been to before. And when we found a nearly empty beach with clear turquoise waters, we couldn’t resist going for a dip: moments like that are priceless :)

In the kitchen, I’ve kept it simple and fresh, just because this week I preferred making the most of the outdoors rather than spending time in the kitchen. At the farmers market, I always stock up on broad beans these days – they’re so delicious. So, here is an idea to prepare them.
Broad Bean Hummus
• 600g broad beans
• 1 can chickpeas, drained and rinsed
• Juice of 1 lemon
• 1tsp smoked paprika

1. Take the broad beans out of their pods, place them in a pan of boiling water and blanch them for 3min. Drain and rinse under cold water. Remove the outer skin of the beans if you wish.
2. Place the beans, chickpeas, lemon juice and smoked paprika in the bowl of a blender and blend until smooth.
3. Serve with crunchy vegetables and/or flatbread.

Hummus aux Fèves
• 600g de fèves
• 1 boîte de pois chiche, égouttés et rincés
• Jus d’1 citron
• 1cc de paprika fumé

1. Ecosser les fèves et les blanchir dans une casserole d’eau bouillante pendant 3min. Egoutter et rincer à l’eau froide. Retirer la peau autour des fèves (optionnel).
2. Mixer les fèves avec les pois chiche, le jus de citron et le paprika, jusqu’à obtenir un mélange assez crémeux.
3. Servir avec des crudités ou du pain pita ou flatbread.

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