Broad Bean & Garlic Scape Hummus

Ingredients:

2 cups shelled broad beans (from approx. 1.5 lbs)

1/4 cup sesame tahini

1/4 cup lemon juice

zest of lemon

3-5 garlic scapes, trimmed (flower bud removed and thicker end trimmed until it’s not fibrous) and chopped into 1/4 inch pieces

1/2 tsp cumin

1/2 - 1 tsp salt

2 tbsp olive oil

2 tbsp mint leaves, chopped (optional)

water if necessary

Method:

Bring a pot of salted water to a boil, then add broad beans and cook until tender, 4-5 minutes. Drain and add to a bowl of ice water (optional, but it keeps the colour brighter).

In a food processor, whiz tahini and lemon juice together for 2-3 minutes, scraping with spatula every 30 seconds, until pale and well-whipped. Add lemon zest, scapes, cumin, salt and olive oil, mint if using, then mix again until a smooth paste forms, 1-2 minutes, scraping down sides as needed.

Add broad beans, process until smooth. If it’s too thick, drizzle in water slowly while processor is running, until you get the consistency you want. Taste for salt, place in a bowl and garnish with paprika and mint leaves.