Traditional, chick pea hummus is standard weekly fare at Talking Adelaide's HQ. Mr TA has perfected his recipe using our Thermomix and there really isn't anything better when it's fresh.
Still, TA had a hankering for a change of taste after coming across this recipe in Delicious Sugar-Free magazine recipe book.
It is absolutely scrumptious and worth sitting there peeling a bag of broad beans. Not included in the original recipe but TA's advice is to use a bit of the cannellini bean can water. Just like chick pea water or aquafaba, it adds a creamy or silky consistency to mixtures. I probably used about three tablespoons. Give it a go.
Broad Bean, Feta & Toasted Sesame Hummus
500g of frozen broad beans - blanch them in hot water, refresh in cold water and peel
2 tablespoons of tahini
400g of cannellini beans - keep the can's water
2 garlic cloves, crushed
Juice of 1 1/2 lemons
200g of feta
Extra virgin olive oil for drizzling
2 tablespoons white sesame seeds, toasted
Place broad beans, tahini, cannellini beans (sans water) garlic and lemon juice in food processor and whiz until smooth. Add feta (crumble first) and whiz until combine. Add some of the cannellni beans water at this point and whiz until smooth. You should find it becomes smooth and silky, almost creamy.
Pour some of your dip into a serving bowl or plate. Scatter with the sesame seeds and freshly cracked black pepper. I also used black sesame seeds for decoration. Serve with our favourite crackers, grissini, crudités etc. Enjoy