Chickpeas (dried or canned), garlic,
olive oil, lemon juice, sesame seeds, salt, broad beans (dried or fresh).
Confession, I hate broadbeans. I can remember eating them at school - these big, hard grey THINGS from a tin that were mixed in with soggy carrot, peas and sweetcorn. I realised yesterday that I have avoided them my entire adult life and this is an ideal opportunity to prove my own philosophy that if you don't like something, it just hasn't been made properly!
Do you know what? I still don't like broad beans, but at least here they are somewhat diluted. *shudder*
1) If you are using dried chickpeas and beans leave them to soak in cold water for a minimum of 6 hours (ideally 10-12) and cook them for 1 1/2 hours it hot salted water, changing the water frequently to avoid a bitter aftertaste.
2) If using fresh beans, cook for 4 minutes in hot salted water. For canned chickpeas drain them and rinse well with cold water. It's entirely your choice whether you shell the chickpeas first, but do shell the broad beans!
3) Place your beans and chickpeas into a blender or mortar and pestle along with two tablespoons of water and pulse thoroughly.
4) Roast 2 cloves of garlic in the skin for 25 minutes and squeeze the pureed garlic into the chickpea and broad bean mixture.
5) Flavour with sesame seeds or tahini, a squeeze of lemon juice and salt to taste. After blending thoroughly, serve.