Broad Beans, Mint & Creamy Hummus Bruschetta. {Protein Packed}


The sun is finally OUT and I have been enjoying it all weekend long. Taking it easy, going with the flow, visiting South London (hard to admit for a North Londoner but dang, it’s pretty down there.)

We’re keeping it simple today and offering you a scrumptious, easy summer recipe. It involves many of my favourite things: crusty ciabatta bread, sweet ‘n chubby little peas and broad beans, mint and hummus. I was inspired by a recipe in last month’s Observer Food Monthly, and just substituted hummus for the cheese. This could be an al-fresco lunch or a light supper. Even a snack. 

It is packed with protein and has a lovely zingy flavour thanks to the lemon zest and juice. And it is just very, very pretty because it’s so green (my favourite colour!)


Serves one
Prep time: 2 mins
Cooking time: 6 mins

Ingredients:
1 small ciabatta bread roll
approx. 75g frozen broad beans
10 fresh mint leaves, chopped1 tsp olive oil
zest of 1 lemon
juice of half a lemon
1/3 can butter beans, mashed
1 tbsp hummus

Instructions:
Boil the broad beans for 6 minutes, then drain. 
Slice the ciabatta roll in half. 
Mash the butter beans and hummus together. Slather it on both halves of the roll. 
Toss the broad beans and butter beans with the oil, zest and lemon juice, and the mint leaves. Top the bread with this. 
Enjoy!

What have you lovelies been up to over the weekend? Any good summer recipes to share? 


2 thoughts on “Broad Beans, Mint & Creamy Hummus Bruschetta. {Protein Packed}

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