Broad Bean Hummus with Yellow Beans, Grilled Courgettes, Jersey Royals and Truffle Pesto - James Mar
This dish from Philip Howard has all the spring time flavours and is perfect for feasting on on sunny days!
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Cooking tools:
- Food processor
- Kitchen torch
- Grill
- Kitchen scale
- Grater
- Pastry brush
- Stove
- Pot
- Saucepan
- Colander
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Kitchen towel
- Paper towel
- Plate
- Refrigerator
Ingredients
- 375g blanched and peeled broad beans
- 1 tsp Dijon mustard
- 3g salt
- 75g tahini
- 75g cooked chickpeas
- 1/2 garlic clove
- 100ml potato water (water used to cook potatoes – from below)
- 100ml vegetable oil
- 25g grated parmesan
- 25g parmesan or vegetarian alternative
- 25g summer truffle
- 100ml rapeseed oil
- splash of truffle oil
- 6 Jersey Royal potatoes (each about 6 x 3cm)
- 200g yellow beans – or fine green beans if yellow not available
- 3 medium grezzina courgettes
- 100ml extra virgin olive oil
- Piece of parmesan to grate
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