From Jamie magazine...

  • 1kg frozen broad beans
  • 2 tbsp shelled pistachios
  • leaves from 2 fresh basil sprigs
  • 2 tbsp extra-virgin olive oil
  • juice of half a lemon

Steam the broad beans for 2 minutes until they're cooked but not mushy. Rinse and cool thoroughly under cold water, and remove the skins.

Toast the pistachios in a dry pan for 2 minutes over a gentle heat, being careful not to let them burn. Put them into a food processor and blend to a fine nut powder.

Add the beans, basil, oil and lemon juice and blitz to a mash. You can add a little extra oil or lemon juice if you like, depending on how smooth and tart you want the hummus to be. Season with pepper.