And still the beans keep coming...

One bed of habas has been taken out and replaced with cauliflowers,  another has been replaced by swedes and  we have a large bucket of picked beans here waiting for me to do something with them.   Our friends who were here on Tuesday took enough home for dinner that evening but still lots more! 

I remember reading somewhere that they make a good alternative for hummus so have just made some as a trial for tapas with tonight's glass of wine.   One of the recipe sites I looked at also said it's a good alternative for guacamole if no avocado's are available.

So you need 250 grams of podded habas.  (That was about 30+ beans)   I  then took each bean out of it's skin - slit down the side with your nail or a sharp knife and out pops a bright green bean rather than the (sometimes) pale tough looking thing that you get when the beans are large.  Cook them till soft - probably only need a few minutes but it'll depend on the size of the beans. Drain and then put in a blender or food processor with 1 chopped  clove of garlic, 1 teaspoon of ground cumin, 1/2  teaspoon of smoked paprika, 1/2  teaspoon of  ground chilli,  the juice of 1 lemon and a tablespoon of olive oil.  Whizz to a puree - I added two  good long squirts of olive oil as it whizzed for a moister mix as it seemed a bit dry.  Obviously the chilli content can be changed - we wanted something less bean flavoured and with a bit more  kick to it.  Add salt and pepper and that's it.

It made enough to fill 5 ramekins so with some mini tostadas to dollop it onto, it would easily be a tapas for 6 people.