250 g (8 oz) frozen baby broad beans, preferably peeled
1 wholegrain or granary baguette, sliced
125 g (4 oz) fat-free Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped mint
salt and pepper
toasted sesame seeds, to garnish
Put the peas and beans in a bowl and pour over enough boiling water to cover completely. Cover with a plate and set aside for 3 minutes. Drain and quickly cool under running cold water.
Meanwhile, place the slices of wholegrain baguette under a preheated grill to toast for 1–2 minutes each side until golden brown.
Place the peas and beans in a food processor or blender. Add the yogurt, lemon juice and 1 tablespoon of the mint and blend until almost smooth. Scrape into a bowl and stir through the remaining mint, then season with salt and pepper.
Spoon the pea and mint hummus into small bowls, scatter over toasted sesame seeds and serve with the toasted baguette slices.