Broad beans hummus

broad beans hummus, hummus z bobu

In my edition, boiled broad beans combined with tahini made of unroasted sesame seeds, garlic, ground cumin, salt, coriander seeds, a bit of sesame oil and olive oil, sprinkled with bright sesame seeds. Some people add lemon, but I don’t like this combination.

Perfect addition for a sandwich and as an appetizer. I love this taste of summer, rich in valuable and building plant protein. Contrary to appearances, the recipe is very easy to make. As always, I sprout everything, so I do with the broad beans. For me, it’s just soaking it overnight and I can get better digestion.

We are flying with the recipe for the perfect broad bean hummus!


  • 500g fresh broad beans
  • 3 garlic cloves
  • 60g raw tahini (of unroasted sesame seeds)
  • 3 tsp sesame seeds oil
  • 1 tbsp olive oil
  • 1 flat tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1/2 tsp iodine free salt
  • 1 tbsp bright sesame seeds


  1. Soak broad beans overnight to sprout it.
  2. On the next day, cook in a simmering basket in Thermomix in water with addition of salt. After 15 minutes take it out of the steam and put in a bowl with cold water for 5 minutes.
  3. Get rid of peels and use only green content from inside.
  4. Put all ingredients in a blender and mix until smooth. If needed scrape down the sides of the mixing bowl. In the end add bright sesame seeds and stir.
  5. Transfer your broad beans hummus to an airtight jar and store in the fridge.


Take a look also at classic hummus. Recipe here!

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