| 10 | 15 | 810 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 75 gm | Broad beans (fava beans), raw (75g frozen) |
| 1/2 tsp | Tahini |
| 1/2 clove(s) | Garlic (chopped finely) |
| 30 ml | Olive Oil, Extra Virgin (extra virgin; plus extra for drizzling) |
| 1/4 medium | Lemon (Juice of) |
| 1 pinch | Salt (sea) |
| 2 slice | Bread, gluten free (small) |
| 29 gm | Feta cheese, cow |
| 1 clove(s) | Garlic |
| 3 leaf | Mint, fresh (Few; chopped) |
Steam broad beans for 3 to 4 minutes.
Rinse under cold water and tip into a blender. Add tahini, garlic, olive oil, squeeze of lemon juice and
salt.
Blend until broken down. Add a drop of water and blend again until it looks smooth and creamy. Taste, add
more salt, or more water.
Toast the sourdough. Rub each slice with the halved garlic and drizzle over a little olive oil. Spread the hummus
generously onto the toast, crumble over the feta, scatter over the mint leaves and finish with another drizzle of oil.
| Fruit | 0.3 |
| Grain | 2.8 |
| Meat Alternative | 2.0 |
| Milk Alternative | 0.6 |
| Vegetables | 2.4 |
