The Flavours of El Fenn

Green Pea & Broad Bean Hummus

Created as part of our El Fenn residency at Flute, it was shaped over several trips between Soho and Marrakech. Our team spent time wandering the medina, exploring the spice markets and cooking alongside the team at El Fenn, returning again and again until the menu felt just right.

Fresh peas, broad beans and spinach bring a vibrant twist to a classic hummus, finished with olive oil and sesame for a dish that's become one of the favourites on the menu.

Now, we're sharing the recipe with you.

Ingredients

Hummus Base

• 100g cooked chickpeas

• 10g tahini

• 1 garlic clove

• 10ml lemon juice

• 10ml olive oil

• Salt, to taste

Green Mix

• 70g green peas

• 30g broad beans, peeled

• 30g spinach

Garnish

• 50g green peas

• 50g broad beans, peeled and halved

• Black and white sesame seeds

• Olive oil

• Salt

METHOD

1. Blanch the peas, broad beans and spinach separately in salted boiling water, then immediately refresh in iced water.

2. Peel the broad beans and squeeze any excess water from the spinach.

3. Prepare the hummus by blending the chickpeas, tahini and garlic until smooth.

4. With the blender running, slowly add the lemon juice and a little iced water, then finish with the olive oil. Season to taste.

5. Add the blanched peas, broad beans and spinach, blending until smooth and vibrant green. Adjust the seasoning if needed.

6. Spoon onto a serving plate, spreading from the centre outwards to create a shallow well.

7. Lightly crush the remaining peas and fold together with the broad beans, sesame seeds, olive oil and a pinch of salt.

8. Spoon the garnish into the centre and finish with a generous drizzle of olive oil.

Bring a Little of Marrakech Home

If you'd rather leave the cooking to us, you'll find this dish on the menu throughout our El Fenn residency at Flute, alongside a collection of dishes inspired by the flavours, ingredients and memories gathered between Marrakech and Soho.