Broad Bean Hummus with Kumara Chips – Jess's Underground Kitchen
When I was little I used to hate broad beans with a passion. Maybe it was their texture and the whole popping-outta- the-case thing that goes on . . . I’m not much of a fan of green peas, either....
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Cooking tools:
- Mandoline
- Food processor
- Blender
- Oven
- Stove
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 400g red kumara, scrubbed, skin on
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- flaky sea salt
- 500g shelled broad beans
- 6 cloves garlic, roughly chopped
- 1⁄2 cup water
- salt
- freshly ground black pepper
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1⁄2 teaspoon caster sugar
- 120ml olive oil
- fresh coriander leaves to serve
- 1 teaspoon black sesame seeds to serve
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