Bean of the broadest sense.

Two snacks, one bean. #NoChickpeaHoumous dip and roasted broad bean skins on the side. Pictured here with my gluten free coriander flatbread (recipe to follow tomorrow).


600-700g Broad Beans (we have UK grown Organic ones in the shop)

3 tbsp Extra Virgin Olive Oil    |    1 tbsp Hemp Oil

1 clove garlic     |    juice on 1 small lemon

1 tbsp tahini    |    pinch of cayenne pepper

salt & pepper    |    1 tbsp za'atar (optional)

Shell the beans:

Bring a pan of water to the boil, add the beans and reduce to a simmer for 8 minutes. Drain the water off and leave to cool for a couple of minutes until ok to handle.

Shell the beans from their outer skin and put in a bowl to one side.

In the blender put your double shelled beans, with all other ingredients and whizz for a few minutes, adding more olive oil if you want a smoother consistency. 

Now for the roasted bean skins. Take an oven tray and lay greaseproof paper on it, spread the skins out, and drizzle 1 tbsp of hemp oil over them, then whatever flavouring you fancy. I did plain (but delicious) salt 'n' pepper:

Cook in a pre-heated oven (200 degrees) for 8 minutes approximately - keep and eye on them as once they start to brown they go quick!


Allie BellComment