When I was little I used to hate broad beans with a passion. Maybe it was their texture and the whole popping-outta- the-case thing that goes on . . . I’m not much of a fan of green peas, either. Regardless, this homemade dip is super smooth, subtle and a great alternative to chickpea hummus. I’m sold! Kumara chips are easy to make if you have a mandolin slicer, and are baked rather than fried for a healthy, guilt-free snack.
Makes: 4-6 serves
Takes: 10 minutes to prep; 25 minutes to bake
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
400g red kumara, scrubbed, skin on
3 tablespoons olive oil
1 teaspoon ground cumin
1⁄2 teaspoon paprika
flaky sea salt
500g shelled broad beans
6 cloves garlic, roughly chopped
1⁄2 cup water salt and freshly ground black pepper
3 tablespoons lemon juice
2 tablespoons tahini
1⁄2 teaspoon caster sugar
120ml olive oil fresh
coriander leaves to serve
1 teaspoon black sesame seeds to serve
Method: Preheat your oven to 200°C. To make the kumara chips, slice the kumara into round discs with a mandolin. If you don’t have a mandolin, use a knife to cut thin slices as uniformly as possible so they bake evenly. Toss slices in olive oil, cumin and paprika, and season with salt. Arrange in a single layer on a baking tray (you may need two) and bake for 20–25 minutes, ipping halfway through cooking, until crispy and golden.
To make the hummus, place the broad beans, garlic and water in a medium-sized saucepan. Season with salt, cover, bring to a gentle simmer and cook for 5–6 minutes. Remove from the heat.
When cooled slightly, add the beans and cooking juices to a liquidiser or food processor and blend, scraping down the sides as necessary, until you have a smooth paste. With the machine running, add the lemon juice, tahini and sugar, then slowly pour in the oil. Season to taste with salt and pepper.
Serve at room temperature with a scattering of coriander leaves and sesame seeds and freshly baked kumara chips.