Broad Bean, Pistachio and Basil Hummus

Broad Bean, Pistachio and Basil Hummus

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.

Back to Recipes