Broad beans make a really creamy, fresh hummus that absolutely sings with tart feta and cool mint. Many people find broad beans easier to digest than dried pulses, so I like to think of this
as a gateway hummus.
You can adjust the level of garlic to suit your tummy; add an extra clove and also rub some on your toast for maximum punch, or use garlic oil in place
of the olive oil and leave out the whole garlic for something that is much more soothing, if a little less prebiotic.
Pod the broad beans (or use straight from frozen), then steam for 3–4 minutes, until tender. Refresh with cold water and tip into a blender.
Add the tahini, garlic, olive oil, half of the lemon juice and the salt and blend in
bursts, scraping down, until the mixture is quite well broken down.
Add about 50ml (2 fl oz) of water and blend again until the mixture looks smooth and creamy. Taste and decide whether you want to add the remaining lemon juice and possibly some more water, until the hummus is
the texture of whipped cream.
Stir the dill (if using) into the hummus, check for salt and then scrape into a container or use right away. Any leftovers will keep in the fridge for a few days in a clean jar with oil poured on top to exclude the air.
To serve, toast the bread slices (on a griddle pan is nice, if you have one).
Rub each slice with the garlic (or leave it out if you’re sensitive) and drizzle over a little olive oil. Spread hummus generously on the toast, crumble the feta over the hummus, scatter with mint, then finish with another drizzle
of olive oil. Eat in the sunshine if possible.
Food for a Happy Gut is published by Headline Home, priced £20.
See our snacks and light meal section for more delicious recipe ideas