This vivid green hummus is delicious with melba toasts or toasted pitta bread. The recipe also works well with frozen broad beans.
300g podded broad beans, cooked for one minute in boiling water, refreshed in cold water and papery skins removed
100g unsalted, shelled pistachios, gently toasted on a tray in the oven or in a dry frying pan for a few minutes and allowed to cool
small bunch of basil
juice of half a lemon (to taste)
2 tbsp Mrs Middleton's Cold-Pressed Rapeseed Oil
salt & pepper to taste
Blitz the pistachios in a blender then add the other ingredients and pulse until smooth. Add lemon juice and seasoning to taste and add more cold-pressed rapeseed oil to loosen if necessary.