So as I am inundated with thousands upon thousands of broad beans and courgettes, instead of becoming the next Alan Sugar and make millions selling my prides and joys, I decided I shall eat them myself and share them around. I say thousands but I mean more than I hoped for.
One of the meals we had entailed both broad beans and courgettes. I wish my tomatoes were ready but they are stubbornly green. As per usual with these lovely beans they needed to be extracted, boiled and popped out.
After this inevitable ritual common sense prevails on the hummus making front. I put my little gems in my mini blitzer, a good squidge of lemon juice, some fresh mint and some seasoning. Blitz. Then, drizzled smidgen by smidgen, some tasty extra virgin olive oil until the texture is what you see fit as appropriate. Blitzing away all the while. Noisy yes. Worth it? Absolutely.
As aforementioned, the surprise part of the courgette meal was enlightening as it did not turn out anything like expected. I cut up my yellow wonders into thick strips in order to maximise golden crispy potential in the pan. Golden crispness for a courgette I swear is a myth. They just won’t do it!
What a wonderful hummus you have created here with the broad beans and courgette!
I am ready to get my warm pita bread out to take a dip!
Bon appetit!
=:~)
Looks delicious! 🙂
It does look very yummy. I would also like to grab some pita bread to sop up all that tomato goodness with the hummus. You’ve got a winner there.
I love the idea of a take on hummus. I eat a lot of it and I’m ready for a change.
Thank you for all the comments. This is something I am really glad I tried as I will make it every time the broad beans are ready from the garden.
Give it a try, you’ll be glad you did.