I love broad beans and this is a lovely, fresh tasting pate. Broad beans are also know as fava beans which are often found in Middle Eastern dishes. I like the green colour of this and food should be pretty to the eye, as well as delicious to the tongue. There are many versions of broad bean hummus, but I found this one on http://kelliesfoodtoglow.com/ which used Zatar, a spice that is often used in the Middle East. I moan about not getting a decent Zatar outside of the Middle East and have to settle for supermarket varieties – bah! I used to have a jar in my kitchen from a Lebanese friend’s mother…best Zatar so far. The search will always continue though!
You could change this by adding Parmesan cheese and a little extra olive oil, almost making a pesto out of it. Just enjoy the lovely colour and use it slathered over some flat bread (gluten free and low carb, natch!) or as a dip.
500g broad beans
1 garlic clove, chopped
2-3 tblspn olive oil
Juice of half a lemon
2 tspn Zatar
- Place the broad beans in a saucepan of water, bring to the boil and simmer for 7 minutes. Drain and leave to cool.
- Once cool, pop the beans out of their shells.
- Place in a processor with all of the other ingredients.
- Blend and season to taste.
- Eat and enjoy!
- Serves 2-4