The Herb Diaries

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Minted Broad Bean Hummus and Sunflower Seed Bread

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Having popped back to England for the weekend, I just had to make something  using more veg from the vegetable patch. This broad bean hummus is so delicious and fresh, yet another perfect summer lunch. I am pretty obsessed with my bread machine at the moment, nothing smells or tastes better than homemade bread, straight out the oven.

Bread is often shunned as being unhealthy, high in calories, and the first thing to drop from your diet if you are trying to loose weight. As long as you are eating everything in moderation, this is just not the case. Almost your whole body can get enough energy from all the other food groups, but one of the most important of your organs needs carbs…. your brain. All other cells use a combination of fat and carbs, but your hardworking brain needs bread. The addition of sunflowers seeds, packed with vitamin E and magnesium makes this bread even more nutritious, and to keep you away from the butter, what better spread is there than some homemade hummus!


Bread Ingredients:

3/4 cup of warm water

2 tbsp olive oil

1 tbsp brown sugar

2 tsp salt

2 cups of flour (wholemeal, gluten free, its up to you)

1/2 cup of oats

3/4 cup sunflower seeds

1 tsp yeast


Add to bread maker in the order listed above and set according to your machine’s manual.

Minted Broad Bean Hummus Ingredients:

3 cups broad beans (boiled and allowed to cool)

2 cloves garlic

Small handful of mint leaves

1 tsp tahini

Salt and Pepper to taste

Juice of half a lemon

Olive oil


Put all ingredients except the olive oil into a blender. Slowly add the oil whilst blending until you reach your desired consistency. Serve with warm bread.



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