Broad Bean and Kombu Hummus
I enjoy the process of popping the beans out of their fleece lined pods, cooking them and finally, releasing the bright green bean it from its bitter grey leathery prison. The salt from the seaweed adds more flavour to this bean dish which straddles land and sea. Spread on flatbread or serve with cured meats or hard cheese, or scooped up with sweet carrots.
600g broad beans in their pod (seasonally available fresh or buy frozen)
6 inch piece of dried kombu (or ½ tbsp dried kombu flakes)
1 tbsp tahini
6 tbsp Rapeseed (or olive) oil
sea salt (pinch)
½ lemon (squeezed)
2 cloves of garlic finely chopped
sprig basil to decorate
If using a whole piece of seaweed, put the kombu in a large pan with podded broad beans. Cover with water. Bring to the boil and simmer for approximately 5-10 minutes, you do not want to overcook the beans. Drain them, making sure you keep the now soft kombu piece. Remove outer skin of beans so you are left with bright green shiny inner bean.
Put the beans and kombu (or the dried kombu flakes) into a food processor and pulse for a few seconds. Add the tahini, garlic, parmesan, olive oil and whizz up until consistency of smooth paste. You might need to add some water to get the right consistency. Check the seasoning. Add a pinch of salt and black pepper and lemon juice.
Transfer to small dish and decorate with basil leaves.
The Seaweed Cookbook by Xa Milne is published by Michael Joseph £16.99. www.maraseaweed.com