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Broad Bean, Wild Garlic and Sorrel Hummus
A late-springtime alternative to the ubiquitous chickpea purée, this is lighter and fresher-tasting than regular hummus. The beautiful green colour comes from the wild garlic and sorrel, and the fact that the broad beans are skinned before being blitzed. This is a little bit of a chore but worth it for the smooth, velvety texture of the hummus as well as its spectacular hue.
If you don’t have any sorrel, proceed without it and add some lemon juice to taste at the end.
Serves : 4
Prep : 25 minutes
Cook : 2 minutes
- 1 handful wild garlic (about 100g)
- 4–5 sorrel leaves (depending on their size and your taste)
- 500g shelled broad beans
- 5 tablespoons extra-virgin olive oil
- Salt to taste
- ½ teaspoon ground sumac or sweet paprika
Method
- Wash the wild garlic and sorrel and dry them in a salad spinner.
- Put the beans in a pan and cover with cold water. Add ½ teaspon salt and bring to the boil. Simmer until just tender, about 2 minutes. Drain the beans and rinse under cold water to cool them.To skin the beans, gently squeeze until the deep green inner bean pops out.
- Put the skinned beans into the bowl of a food processor with the wild garlic, sorrel and 2 tablespoons of cold water. Blitz to break everything down to a rough puree, then add 2 tablespoons of olive oil and blitz again until smooth.
- Taste the purée. Add salt to taste, and if you want to make it more lemony, add more sorrel. Add 1–2 tablespoons more olive oil, depending on how you like the texture, and give the mixture a final blitz.
- Turn the purée out into a serving dish, swirling it to create a bowl shape. Sprinkle with sumac and trickle over one more tablespoon of olive oil.
- Serve with warm pitta bread or raw vegetable sticks.
Credits
Recipe and photos by Otherwise for Wild Food UK
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