Special Diet

Broad Bean and Mint Hummus with Wholegrain Crostini

cook 10 mins
  • 250 g (8 oz) frozen peas
  • 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.
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