Whipped Broad Beans

A simple, versatile dish inspired by hummus, perfect as a starter, part of a mezze, or a vegan/vegetarian option. Works well with both fresh and frozen broad beans. Recipe from Mark Hix.

Difficulty:

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 4

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Ingredients

250g podded weight of broad beans
1 clove garlic, peeled and thinly sliced
Vegetable stock (enough to cover beans)
50–75ml rapeseed oil
Juice of ½ lemon
Salt and freshly ground black pepper
Ground chilli pepper (to serve)
Picked coriander leaves (to serve)

For the broad bean relish:

1 large shallot, peeled, halved, and finely chopped
20ml rapeseed oil
50g podded weight of broad beans (outer shells removed if large)
Lemon juice (to taste)
Chopped coriander
Salt and freshly ground black pepper

Method

1. Cook the Broad Beans

Place the broad beans and sliced garlic in a pan.
Cover with vegetable stock and season with salt and pepper.
Bring to the boil, then simmer for 3–4 minutes.
Remove from heat and drain in a colander, reserving the stock.

2. Make the Whipped Broad Bean Purée

Blend the cooked beans and garlic in a liquidiser or NutriBullet.
Add enough reserved stock to form a stiff purée.
Gradually blend in the rapeseed oil, lemon juice, and more seasoning to taste.

3. Prepare the Relish

Gently cook the shallots in rapeseed oil for a couple of minutes, then remove from the heat.
For each serving, add the shelled broad beans, coriander, lemon juice, and seasoning to taste.

4. Serve