Pea and broad bean humus with toasted ciabatta


Boil the peas and beans in a pan of salted boiling water for approximately 3 minutes. Drain and cool under cold, running water, set aside to drain thoroughly.

Heat 4 Tblsp of olive oil in a pan, and allow the garlic to cook very gently until the oil is infused and the garlic is soft but not coloured. Pour the oil and garlic into a small bowl and allow to cool.

In a blender, whizz the peas, beans and most of the zest (saving a little for garnish), drizzle in the garlicky oil, and the cloves. Add the majority of the lemon juice and 1 Tblsp Extra Virgin olive oil.

Humus should be swirling nicely now, scrape down the sides with a spatula if necessary, but don’t allow the humus to become too smooth in texture.

Season well with cracked black pepper and salt, add the last drops of the lemon juice. Give the humus one final quick blitz to blend.

Serve on chunks of toasted ciabatta garnished with chopped chives, the remaining lemon zest and a drizzle of olive oil.

So rewarding to be able to use home grown crops, from the Franchi Sementi seed range, to create this wholesome, tasty snack!


300g peas (Piccolo Provenzale)
300g broad beans podded (not necessary to remove the pale green jackets – Aguadulce Supersimonia)
4 Tblsp Olive Oil
2 cloves garlic, peeled (giant garlic)
Zest of 2 lemons, juice of 1
½ tsp chilli (optional for a touch of heat – red cherry small)

Chopped chives (Erba Cipollina)
2 Tblsp Extra Virgin Olive Oil
Toasted ciabatta or sourdough bread

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