Sauces & Condiments
This broad bean hummus recipe transforms humble broad beans into a velvety, earthy dip with nutty depth that rivals traditional chickpea versions. The secret lies in blending cooked broad beans with tahini, garlic, and lemon for a creamy texture that's naturally rich without heavy oils.
I developed this recipe after discovering broad beans' buttery, slightly sweet flavor—perfect for those who love hummus but want something lighter yet equally satisfying.
The process is straightforward: boil broad beans until tender, then blend them with tahini, olive oil, garlic, and lemon juice until completely smooth. A pinch of salt and cumin rounds out the flavors, creating a dip that's both vibrant and complex.
Unlike standard hummus, this version has a subtle green hue and a texture that's impossibly creamy, thanks to the broad beans' natural starch.
What makes this hummus special is its versatility—spread it on toast, dip crispy vegetables, or use it as a sandwich filling. The broad beans add a unique, slightly sweet flavor that pairs beautifully with roasted red peppers, olives, or fresh herbs.
It also keeps well in the fridge for up to a week, making it a perfect make-ahead dip for gatherings or meal prep.
For extra richness, drizzle with olive oil before serving, or add a sprinkle of smoked paprika for depth. This isn't just another hummus—it's a flavorful, nutrient-packed twist that proves broad beans deserve a place in your pantry. Let's get blending!
Ingredients for broad bean hummus
Nine simple ingredients transform broad beans into velvety, nutty hummus with restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Broad Beans 🌱 | 1 ½ cups | Soaked overnight, cooked until tender |
| Tahini 🥜 | ½ cup | Sesame paste, unsweetened |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Garlic Cloves 🧄 | 3 cloves | Peeled, roughly chopped |
| Fresh Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Ground Cumin 🌿 | ½ tsp | Toasted for deeper flavor |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Cold Water 💧 | ¼ cup | For blending consistency |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Smoked Paprika 🌶️ | ½ tsp | For serving, optional |
Broad beans are the star here, so don't skimp. Trader Joe's and Whole Foods carry dried beans in bulk—look for vibrant, plump ones. The tahini matters too: Whole Foods or Trader Joe's have great options, but any good sesame paste works. Fresh parsley is ideal for garnish, but dried works in a pinch (use half the amount). The key to creamy texture? Soak the beans overnight—they'll cook up tender and blend into a dreamy puree. If you're short on time, canned broad beans (drained and rinsed) work too, but fresh-cooked gives the best flavor.
No tahini? Substitute with equal parts peanut butter and olive oil, though the flavor won't be identical. Short on lemon juice? White vinegar or apple cider vinegar works in a bind, but fresh lemon adds that bright zing. The smoked paprika is optional but adds a nice smoky depth—any smoked paprika will do. For extra richness, stir in 1 tbsp nutritional yeast after blending. The garlic can be roasted for a sweeter flavor—just wrap whole cloves in foil and roast at 400°F for 10 minutes before chopping. And if you're worried about the hummus being too thick, add cold water 1 tbsp at a time until it reaches your desired consistency.
This hummus keeps beautifully—up to 1 week in an airtight container in the fridge. For extra freshness, pour a thin layer of olive oil on top before sealing. If it thickens over time, just stir in a splash of water or lemon juice. Freezes well for up to 3 months—portion into ice cube trays for perfect single-serving dips. The broad beans give this hummus a unique, slightly sweet flavor that pairs perfectly with roasted veggies, crispy pita, or even as a sandwich spread. Make a big batch—it disappears fast!
Why You'll Love This Recipe
- No-Soaking Needed: I’ll admit, I was skeptical about dried broad beans—until I realized soaking them overnight actually cuts the work. Just rinse, simmer, and blend. That’s it. No fancy prep, no stress.
- Earthy-Creamy Magic: The tahini and olive oil give it this velvety texture, while the lemon and garlic? Chef’s kiss. It’s rich but bright, nutty but fresh—like a hug in dip form.
- Party or Pantry: This hummus is my go-to for game day, book club, or just because. Serve it with pita, roasted veggies, or even as a sandwich spread. (Yes, even on a Tuesday night.)
- Budget Wins: Dried broad beans are a steal compared to canned, and tahini lasts forever. A big batch feeds the family for days, and the leftovers? Still taste fresh three days later. Smart, simple, satisfying.
Step-by-step instructions for broad bean hummus
This hummus delivers a vibrant green color and nutty depth you won't find in traditional chickpea versions.
Cook the Broad Beans Until Tender
Start by draining and rinsing the soaked dried broad beans. Place them in a medium saucepan and cover with fresh water by about 2 inches. Add a pinch of sea salt to the water to help soften the beans. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 1 to 1.5 hours until the beans are fork-tender.
Here's the thing—broad beans take longer than chickpeas. You'll know they're ready when they're soft but still hold their shape. Drain them well and set aside to cool slightly. If you notice any skins separating, gently rub them between your fingers to remove them for a smoother texture.
Blend the Base Ingredients
In a food processor, combine the cooled broad beans, 0.5 cup tahini, 3 cloves garlic cloves, 0.5 tsp ground cumin, and 0.5 tsp sea salt. Pulse a few times to break everything down, then stop to scrape down the sides with a spatula. This ensures even blending and prevents the motor from overheating.
With the processor running, slowly drizzle in the 0.5 cup extra-virgin olive oil and 3 tbsp fresh lemon juice. The mixture will start thick and then gradually emulsify into a smooth, creamy texture. If it feels too thick, add the 0.25 cup cold water a tablespoon at a time until you reach a spreadable consistency—this should take about 1 to 2 minutes of blending.
Adjust Texture and Seasoning
Taste the hummus and adjust the seasoning if needed. If it tastes too mild, add a pinch more of sea salt or a splash of lemon juice. If it's too thick, add another tablespoon of cold water and blend again. The texture should be smooth, creamy, and hold its shape when scraped onto a plate.
Transfer the hummus to a serving bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes to let the flavors meld together. This resting time also helps the hummus develop a better texture and makes it easier to scoop.
Garnish and Serve
Before serving, give the hummus one final taste and adjust the seasoning if necessary. Garnish with the 0.25 cup chopped fresh parsley and a sprinkle of 0.5 tsp smoked paprika for a pop of color and a hint of smokiness. The parsley adds freshness, while the smoked paprika ties everything together with a subtle depth.
Serve immediately with warm pita bread, fresh vegetables, or as a dip for your favorite crunchy snacks. The hummus will keep in the refrigerator for up to 5 days, but it's best enjoyed fresh when the flavors are at their peak. If it thickens in the fridge, simply stir in a splash of cold water to loosen it up.
Pro Tips For Making Broad Bean Hummus
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing broad beans with a quick soak leaves them tough and mealy. Cover them in plenty of water (at least 3 inches above) and let them sit 12+ hours. The longer they soak, the creamier your hummus will be.
- PEEL BEANS AFTER COOKING: Fresh broad beans have tough skins that ruin texture. Cook them until tender, then rub between your palms under cold water—the skins will slip right off. (Yes, it’s messy, but your hummus will be silky.)
- ROAST THE GARLIC: Raw garlic can overpower broad bean hummus. Instead, smash 2 cloves with a pinch of salt, wrap in foil, and roast at 400°F for 10 minutes. The mellow, nutty flavor blends better and won’t dominate.
- STRAIN THE TAHINI: Store-bought tahini often has grit that turns hummus gritty. Strain it through a fine-mesh sieve before mixing—it takes 30 seconds but makes a real difference in smoothness. (Save the leftover pulp for pesto.)
Best sauces and condiments for this dish
Creamy Tahini Sauce
For a richer texture, drizzle 2 tbsp extra-virgin olive oil over the finished hummus right before serving. The olive oil enhances the nutty depth of the tahini while adding a silky finish.
I like to use California avocado oil for its neutral flavor and high smoke point—it won’t overpower the broad bean’s earthiness. 🌿
Spicy Harissa Swirl
Add a kick by swirling in 1 tsp harissa paste (like Bella brand) mixed with 1 tsp water for a smooth consistency. The smoky, spicy harissa cuts through the hummus’s creaminess while adding a vibrant red contrast.
Start with ½ tsp if you’re sensitive to heat—you can always add more. 🌶️
Garlic-Yogurt Dip
For a tangy twist, mix ¼ cup plain Greek yogurt with 1 minced garlic clove and 1 tsp lemon juice, then dollop it on top of the hummus.
The yogurt adds a cool, creamy contrast that balances the broad bean’s richness. Use full-fat yogurt for the best texture—I recommend Fage 5%.
Herbed Olive Oil
Infuse ¼ cup olive oil with 1 tbsp chopped fresh dill, 1 tbsp chopped flat-leaf parsley, and 1 crushed garlic clove. Let it sit for 10 minutes, then drizzle over the hummus.
The herbed oil adds a bright, aromatic finish that elevates every bite. Store leftovers in an airtight container in the fridge for up to 1 week.
Smoky Chipotle Aioli
Blend 2 tbsp mayonnaise, ½ tsp adobo sauce (from a can of chipotles), and ½ tsp lime juice for a smoky, creamy topping. Spread a thin layer over the hummus or serve it on the side for dipping.
The chipotle aioli adds a deep, smoky heat that pairs perfectly with the broad bean’s earthy sweetness. 🔥
Fresh Herb Garnish
Brighten the hummus with a mix of 2 tbsp chopped fresh mint, 2 tbsp chopped cilantro, and 1 tbsp chopped chives. The herbs add a fresh, vibrant pop of color and a bright contrast to the creamy texture.
For extra flair, sprinkle with toasted pine nuts or crushed pistachios for crunch. 💫
Nutrition facts
Frequently asked questions about broad bean hummus
Why does my broad bean hummus taste bitter?
The bitterness likely comes from undercooked broad beans or over-soaked dried beans. Always cook them until fork-tender (1-1.5 hours) and rinse well after soaking. For extra flavor balance, add ½ tsp sugar or 1 extra tbsp lemon juice during blending—this helps neutralize any bitterness while enhancing sweetness.
Can I use canned broad beans instead of dried?
Yes! Canned broad beans work perfectly—just drain, rinse, and pat dry before blending. They save time but may have slightly less flavor than dried beans. For best results, use 1.5 cups canned beans (about 2 cans) and add 1 extra tbsp tahini to compensate for the milder taste.
How do I make this hummus extra creamy?
For ultra-smooth texture, blend in 2 tbsp neutral oil (like avocado or grapeseed) while processing, then chill for 1 hour before serving. Another trick: add 1 tbsp aquafaba (chickpea brine) or 1 tbsp Greek yogurt during blending—both create a silkier consistency without altering flavor.
What’s the best way to store leftovers?
Transfer hummus to an airtight container and press plastic wrap directly on the surface to prevent a skin from forming. It keeps fresh for 5-7 days in the fridge. For longer storage, freeze in 1-tbsp portions—thaw overnight in the fridge and stir in 1 tsp water to restore texture.
Is broad bean hummus gluten-free?
Yes! This recipe is naturally gluten-free as long as you use certified gluten-free tahini and avoid cross-contamination. Double-check labels on tahini brands like Albertsons or Whole Foods 365, which offer gluten-free options. Serve with gluten-free crackers or fresh veggies for a safe, delicious spread.