Broadbean, asparagus and mint houmous

    20 min

    I tasted this houmous recently and it was delicious, so tried to replicate the taste. Although not quite the same it is still pretty good on crackers and makes loads.

    2 people made this

    Serves: 15 

    • 150g to 200g fresh asparagus, tough ends removed
    • 250g to 300g frozen broad beans
    • 1 (400g) tin chickpeas, drained
    • 2 cloves garlic, roughly chopped
    • 2 tablespoons tahini paste
    • 2 tablespoons olive oil
    • salt, to taste
    • 2 tablespoons lemon juice
    • 1 bunch fresh mint

    Prep:20min  ›  Ready in:20min 

    1. Bring a saucepan of water to the boil over a high heat. Add the asparagus and broad beans and cook until tender, about 6 minutes. Drain, roughly chop and allow to cool.
    2. In a food processor combine the asparagus, beans and chickpeas and whiz up. Add the garlic, tahini, oil, salt and lemon juice and process until smooth. Add the fresh mint leaves to taste and process. Spoon into a serving dish and serve.


    Should last about 1 week if kept in an airtight container in the fridge.

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