Spring Greens Hummus

, from Issue #44. August, 2015
Photography by Aaron McLean.
Spring Greens Hummus

This vibrant, delicious hummus is packed with vegetables and very versatile. Serve with fish, chicken or lamb, or present on a stunning platter to share as we have. Fill a board with cured meats, blanched and raw vegetables, grilled bread and bowls of hummus.


2 cups chopped broccoli florets (use only the heads and cut into small pieces before measuring)
2 cups broad beans, blanched and peeled
1 ripe avocado, peeled
2 cloves garlic, crushed
1 teaspoon ground cumin
pinch of dried chilli flakes
zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons each chopped mint and basil
sea salt and freshly ground pepper


Put the broccoli in a shallow dish, don’t add any water and microwave on high for 1 minute or steam for 2 minutes. Don’t boil the broccoli as it absorbs too much water and will lose a lot of flavour.

Place all the ingredients in a food processor and process until smooth. Season well and if needed, add a little more lemon juice. Makes about 3 cups