Broad Bean Hummus

Last Sunday I went to a Bring A Plate BBQ.  I made broad bean hummus and a tomato salsa and took a bag of jalapeno corn chips to go with them.  It was the first time I've made this sort of hummus and I'm fairly pleased with how it turned out. 

Hummus is one of those recipes that there are no precise quantities for.  Adjust the amount of garlic, salt and lemon juice to suit your palette.  I definitely prefer a lot of lemon - it makes a huge difference.

Broad Bean Hummus

Broad Beans
Salt
Lemon
Olive Oil
Garlic

• Put a saucepan of salted water on to boil. Add broad beans and simmer until beans are cooked.  This should only take a couple of minutes.
• Remove beans from your pot and put on a large plate so that the water evaporates and the beans cool down enough to handle. 
• Peel the beans (if you make a small tear the insides should just pop out) and put the inners into your blender, discarding the shells.
• To your blender add chopped up garlic, lemon juice and olive oil.  Blend until smooth.  You may need to add a little more olive oil as you go to loosen up the mixture.
• Put into your serving container and add more salt or lemon juice as needed.  Chill for an hour or so before serving.