Alison’s Broad Bean Hummus

Broad beans, shelled and cooked until tender
Garlic cloves
Lemon juice
Cumin, ground
Sea salt, black pepper and paprika
Olive oil

Blend broad beans, garlic, lemon juice and cumin in a food processor.

Add a little olive oil, and season to taste. Add more olive oil to get a loose consistency (mixture will thicken in the fridge).

Broad beans can be skinned after cooking if you prefer a smoother texture.

Great on toast, as a dip, or in wraps with salad!