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| It's not strictly hummus - which literally means chickpeas - but this quick, easy and delicious ful nabed dip makes a great alternative. Made with Split Fava Beans with no need to soak, it can be cooked from scratch in 30 to 40 minutes. Best served warm! |
Split dried fava beans make a delicious alternative to chickpeas as the basis for a hummus-like dip, with the great advantage that they don’t need soaking and cook down to a creamy consistency without the need for a food processor. This fava bean hummus can be cooked from scratch in just 30 minutes.
Hodmedod’s fava beans are all grown on British farms, making this hummus lower in food miles too. For an even more British hummus try substituting cold-pressed rapeseed oil for the olive oil and hazelnut paste for tahini.
Preparation time 30 minutes
Serves 4
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
