Borlotti Beans

Borlotti Bean Hummus

It is coming round to my favourite time of the year – entertaining season! I like nothing more than looking around my dining table and seeing my friends and family enjoying food that I (or often my husband, who is actually a brilliant cook) have made for them. I hate the idea of guests being hungry, so I always end up cooking WAY too much food. There are usually at least three courses on offer when friends are around. Hummus is one of my favourite nibbles to have on hand, perfect to whip out with some crackers or crudité for your guests to snack on while you finish putting together the main course. This also happens to be one of my favourite workday lunches, since the leftovers are so easy to pack up into a jar along with a bag full of some nice crunchy vegetables.

Usually I’ll make hummus with the more classic choice of chickpeas, but I came across these beautiful fresh borlotti beans at the market and wanted to try something different. It was delicious, and I will definitely be making this when I can get borlotti beans again.

500g shelled beans (approximately 900g in their shells)
⅓ cup olive oil
3 tbsp tahini
uice of 2 small lemons
3 cloves of minced garlic


Shell the beans, discarding any bad ones.
Place the borlotti beans in a large pot and cover with water. 
Bring to the boil, then turn the heat down and simmer for 20-30 min until tender.
Drain the beans, but make sure you reserve most of the cooking liquid – you’ll need it later.
Let the beans cool down, and then place in the bowl of a food processor or blender.
Add the remaining ingredients and process the hummus until smooth. 
Depending on your preference, you may need to add some of the cooking liquid to thin out the hummus. I like mine a little thinner, so I added a good ladle of cooking liquid.
Spoon out into a bowl, top with a drizzle of olive oil and sprinkle of cumin or paprika, and finally serve with some crackers or nice fresh vegetables.