Broad Bean, Cumin and Lemon Houmous with Grilled Halloumi
Sharp and zingy broad bean houmous sat on crispy halloumi. Delicious on toast as a lunch or an easy starter when impressing friends!
"While the broad bean is not a particularly handsome garden plant, I think that most gardeners would agree that it is pretty. Its charm is of the quaint, old-fashioned sort." - Louise Beebe Wilder
Houmous, also spelled as hummus or humus, is a popular Middle Eastern dip or spread made primarily from cooked and mashed chickpeas (garbanzo beans). Here the recipe is adapted to use broad beans, but still maintaining the Middle Eastern feel by combining cumin and lemon.
Houmous is often served as an appetizer or snack with pita bread, crackers, or raw vegetables for dipping. It can also be used as a spread in sandwiches or wraps. In Middle Eastern cuisine, it is a common accompaniment to dishes like falafel and kebabs.
In recent years, houmous has gained widespread popularity for its versatility and health benefits, and it is readily available in supermarkets and restaurants worldwide. It's a delightful addition to any meal or snack and offers a taste of Middle Eastern cuisine's rich and diverse flavors.
Halloumi is a popular semi-hard, brined cheese that originates from Cyprus, an island nation in the Eastern Mediterranean. It is known for its unique texture and ability to be grilled or fried without melting.
Halloumi can be sliced and cooked on a grill or in a pan. The high melting point of the cheese allows it to develop a crispy exterior while maintaining its chewy texture inside. Halloumi holds cultural significance in Cyprus, where it has been produced and consumed for centuries. It's also enjoyed in many other Mediterranean countries and has gained international popularity due to its unique qualities.
In recent years, halloumi has become a trendy ingredient in various cuisines, especially in vegetarian and Mediterranean-inspired dishes. Its versatility, distinctive taste, and ability to hold its shape when cooked have made it a favourite among chefs and home cooks alike.
The combination here of salt, cumin, lemons and coriander is so good! This can be made as a batch, but to be honest, if you know this delicious houmous is sat in your fridge - are you going to smash it all in one go instead!?!
Song for this recipe:
Time is now - Moloko
Audiobook for this recipe:
Green Lights - Matthew McConaughey
Ingredients:
250g x Broad beans (can be frozen)
1x tsp Ground cumin
250g x Halloumi, Sliced
1x tbsp water
2x Spring onions
1x tsp Ground coriander
1x tbsp Chopped parsley
2x tbsp Olive oil
1x Baguette, sliced
Squeeze of lemon juice
Directions:
Blanch (or microwave if frozen) the broad beans for a couple of minutes until they are just soft.
Drain the beans well and place them in a blender with cumin, coriander, spring onions, water and parsley.
Season well and pulse blitz, you want bite in the houmous - so try not to overblend into a mushy pulp.
Add olive oil and lemon juice to taste and the pulse again.
Toast the baguette slices and grill the halloumi until it’s golden (keep a close eye on it, there is a fine margin between golden and burned!)
Serve the houmous with the halloumi on the toast. Garnish with parsley and a sprinkle of cumin.