The broad beans have produced a generous crop and, over the last few weeks, we have gone from raw broad beans mixed with cubes of pecorino cheese to sliced young beans in their pods and podded beans mixed in with other vegetables. Old beans are more of a problem but a magic way is to use them to make hummus.

300g of podded beans should be boiled for about 10 minutes until they are soft. Leave them to cool (there is no need to skin the beans unless you want as finer texture to the hummus). Put them into a blender with a good quantity of olive oil to get them to move, a few tablespoons of tahini paste, two cloves of garlic and the juice of a lemon or more. Season and add chilli flakes or a fresh chilli. Taste as you go along. Herbs could also be added; both coriander and mint would be good choices.

Blitz until you have the right texture. You may need to add olive oil or lemon juice.

Serve with rustic bread or biscuits.

Will keep for at least three days in a closed container kept in the fridge.