It was meant to be a sweet post today, but I came to my senses. I realised that if I post dessert recipes as often as I would like to, I will have to exercise twice as much as I do now. Still, I wasn’t quite sure what to do, loads of ideas where banging around in my head. I went to my local green grocers to get inspired. As soon as I saw a pile of young broad beans (still in their pods) I couldn’t resist getting shedloads of them. Firstly, because when you buy them in pods, it’s actually quite tricky to gauge how much edible stuff you will end up with and secondly, because I really like them. They remind me of my childhood summers when my brother, my two cousins and I used to stuff our faces with them. My gran would cook a huge pot of broad beans and then give them to us as an afternoon snack (I know – how healthy were we?). We loved podding these little guys and popping them straight into our mouths. They tasted so good. I miss being a kid sometimes…
I don’t know about you, but my ideal Springtime lunch is heaps of crunchy salad, nice bread and a selection of bread spreads. Not only are they delicious, healthy and easy to make but they also make your table look amazing. All these bright colours: bright pink, yellow and, ahem…murky beige…To add a splash of bright green to the mix, I decided to make hummus out of my broad beans. I’m not sure if I’m right to be calling it ‘hummus’ as I did not use tahini paste in this one, but other than that the idea behind it and method of preparation is similar to hummus. Thanks to young broad beans, mint and a pinch of chilli, the taste is very different. In Duncan’s words ‘it tastes like Spring’ and judging by how quickly it disappeared, I’m confident that it was a hit.