What’s in season?


Broad Bean and Minty Hummus – a yummy dip for lunch or as a starter.
400 – 500g cooked and cooled broad beans
1 or 2 cloves crushed garlic
juice + zest 1 lemon
25 or so mint leaves
extra virgin olive oil
Place the beans in an electric mixer bowl (magimix or similar), add garlic, lemon and mint. Whizz to your heart’s content adding oil to give your desired consistency. Serve with sticks of carrot, courgette, cucumber, celery or breads as you would normal hummus. ENJOY!


Published by yogadeb

Yoga teacher in Stamford and Rutland (UK) and online

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