Broad Bean Hummus Bites are more than just a tasty snack. They’re a gentle nudge to step outside, look around, and bring a little bit of the wild into your kitchen. When we learn to gather food from the land — whether it’s picking broad beans from the garden or wild garlic from under a shady tree — we also teach our kids something special: how to be more self-sufficient and to trust the seasons.
These little bites are made with simple things — broad beans, courgettes, and a handful of herbs you might even find on a walk. Wild garlic, wild fennel, and bright green sorrel all grow happily in the springtime. And when we learn their names and tastes, it feels like nature is sharing her secrets with us.
Cooking this way helps us slow down. It helps us talk to our children about where food comes from. Instead of plastic-wrapped snacks, they get something fresh, real, and full of flavor. Plus, they’ll love helping — picking the beans, mixing the hummus, and building little towers on courgette rounds.
So if you’ve been looking for an easy way to reconnect — with nature, with your little ones, or just with the joy of real food — this is it. These bites are a small but mighty step toward a simpler, wilder kitchen.
The Broad Bean: Nutty, Nourishing, and Easy to Grow
Broad beans are one of those wonderful garden gifts that just keep on giving. They’ve been part of European kitchens and gardens for centuries — grown by farmers and families alike for their hearty flavor and nutrition. You’ll often find them in springtime meals across Ireland, England, and beyond.
A short history of broad beans in European diets and gardens
These beans go way back — we’re talking Ancient Greece and Rome! People loved them not only for their taste but also because they were filling, easy to grow, and great for the soil. That’s still true today. Whether in soups, stews, or mashed on toast, broad beans have always had a place at the table.
When and how to grow broad beans
Start planting in early spring or late autumn, depending on your climate. Broad beans like rich, well-drained soil and a sunny spot. They’ll grow happily with a little support — bamboo canes or sticks work just fine. And they don’t mind a chill, which makes them perfect for beginners.
Easiest & most popular varieties to grow
- Aquadulce Claudia – Great for autumn sowing and very reliable
- The Sutton – A compact variety, perfect for smaller gardens or containers
- Stereo – Tender and sweet, ideal for fresh eating
Tips for harvesting and shelling
Wait until the pods are plump and firm, then pick them gently. The real fun starts in the kitchen! First, remove the beans from the pod. Then, boil them briefly and pinch off the thick outer skin — that’s called double-podding. It takes a little time, but it makes the beans silky soft and sweet.
Nutritional profile: protein-rich, high in fiber, and full of goodness
Broad beans are little powerhouses. They’re full of plant-based protein, B vitamins, folate, iron, and fiber — all the good stuff that helps keep you and your family strong, happy, and well-fed.
How broad beans support sustainable gardening
These beans do more than feed us. They also fix nitrogen in the soil, which means they help your garden stay healthy naturally. That makes them a smart choice if you’re trying to garden with the Earth in mind.
Culinary uses beyond hummus
Once you’ve grown a basketful, you’ll find so many ways to use them. Try tossing them into salads, blending them into a green spring soup, or spreading them on toast with lemon and herbs. But honestly? They shine just as brightly in a simple hummus — like the one in this recipe.
Wild Fennel: The Aromatic Foraged Spice
There’s something magical about finding your own seasoning in the wild. Wild fennel is one of those plants that feels like a hidden treasure — tall, feathery, and scented like sweet aniseed. Once you spot it, you’ll start noticing it everywhere, especially during late spring and summer.
Where to find wild fennel in Ireland, the UK, and Germany
You’ll often find wild fennel growing near the coast, along sunny paths, or beside quiet country roads. In Ireland and the UK, it loves open fields and hedgerows. In Germany, look near dry hillsides and garden edges. It’s a sun-loving plant, so follow the light!
How to identify wild fennel (leaf shape, scent, flower structure)
Wild fennel has soft, feathery leaves that look a little like dill, but rub them between your fingers — that sweet licorice scent is a giveaway! The flowers are yellow, umbrella-shaped clusters, and the stems are tall, hollow, and ribbed.
Sustainable foraging practices and how to dry fennel seeds
When foraging, only take what you need and leave plenty for wildlife and regrowth. You can gather leaves in spring and seeds in late summer. To dry the seeds, tie the seed heads in bunches and hang them upside-down inside a paper bag in a dry place. After a few days, give the bag a shake and collect the seeds for your spice jar.
Nutritional properties: digestive support, antioxidants, anethole
Fennel has long been used to soothe upset stomachs and aid digestion. It’s full of antioxidants and anethole — a natural compound that gives it its lovely aroma and may even help reduce inflammation.
Culinary uses: spice blends, teas, baking, and savory dishes
You can use the seeds in curries, breads, or homemade sausages. The leaves make a lovely fresh tea or garnish, and the flowers add a soft licorice flavor to salads or baked goods. Even just a pinch adds charm and depth to your recipes — like this twist on hummus.
Safety notes: Avoid confusion with hemlock (ID tips)
Fennel smells sweet — hemlock doesn’t. Hemlock has smooth stems with purple spots, while fennel’s stems are ribbed and green. Always double-check before harvesting and use a trusted guide or app.
Helpful apps and books for safe foraging
Here are a few trusted tools to help you and your family forage safely and confidently:
Apps:
- PlantNet (Free) – Great for identifying plants with a photo
- PictureThis (Paid option available) – Fast, accurate, and beginner-friendly
Books:
- Wild Food by Roger Phillips – A beautifully illustrated classic field guide
- Foraging with Kids by Adele Nozedar – Perfect for beginners and little explorers
Wild Garlic: Spring’s Most Fragrant Green
There’s something truly magical about walking through a shady woodland in spring and catching that unmistakable whiff of garlic on the breeze. Wild garlic (also known as ramsons or bear’s garlic) carpets the forest floor with lush green leaves and starry white flowers — and it’s one of the easiest wild foods to forage, even for beginners.
Wild garlic season and where to forage it responsibly
It pops up from March to May, loving cool, damp places like woodland edges and stream banks. When foraging, always take just a few leaves from each plant — never pull up the bulb. Forage with care so the patch can regrow and feed the bees with its flowers later on.
How to identify wild garlic vs lily of the valley (look-alikes)
Crush a leaf between your fingers — that strong garlicky smell tells you it’s the real deal. Wild garlic has soft, long leaves and white star-shaped flowers. Be cautious of lily of the valley, which looks similar but has no garlic scent and is toxic. Foraging books or apps like PlantNet and PictureThis are very helpful for double-checking.
Nutritional benefits: immune support, antimicrobial properties
Wild garlic isn’t just tasty — it’s good for you, too! It’s rich in vitamin C, sulfur compounds, and antioxidants that support the immune system and may help fight bacteria and inflammation.
Pesto, oils, compound butter — using wild garlic creatively
There’s so much you can do with these fragrant leaves! Blitz them into a pesto with seeds or nuts, mix into softened butter, or infuse olive oil for a simple drizzle over roasted veg or bread. Kids love helping with the pesto part — it’s bright, messy, and smells amazing!
How to preserve it: freezing, fermenting, or drying
You can freeze wild garlic leaves whole or as pesto in ice cube trays. You can also ferment the leaves like sauerkraut or dry them for powder — although drying reduces the flavor a bit. Preserving your harvest means a taste of spring even in the middle of winter.
Tips for cultivating wild garlic at home in shady spots
If you have a shady corner in your garden, wild garlic will be happy there. It likes moist soil and dappled shade. Plant bulbs in autumn and let nature do the rest — they’ll quietly multiply year after year, bringing fragrance, beauty, and food right to your doorstep.
Why These Ingredients Work So Well Together
There’s something deeply comforting about a plate that tastes like the land it came from. When you bring together broad beans, wild garlic, courgettes, fennel, and a squeeze of lemony sorrel — it’s more than a meal. It’s a celebration of the season. Let’s explore why it all just works.
The balance of flavors: creamy, nutty, earthy, zesty
The broad bean hummus is soft and nutty, a little creamy, too. Courgette rounds add that lovely crunch and subtle earthiness when crisped up just right. Wild garlic brings a mild, fragrant bite, while fennel adds a soft anise sweetness. Add a whisper of sorrel — that wild leafy green with a citrus tang — and suddenly the whole thing sings.
How sorrel mimics lemon zest naturally — a forager’s secret
Sorrel is one of those clever little greens that feels like a secret. It grows almost unnoticed in gardens and hedgerows, and its lemony snap lifts every bite without needing actual citrus. Perfect for early spring when lemons aren’t local but sorrel is plentiful.
Layered textures: soft hummus, crispy courgette, punchy herbs
The textures are just as important. Creamy, crispy, and herby — every bite has contrast. It’s the kind of food that keeps you interested from the first bite to the last.
The joy of eating seasonally and locally
When we eat what’s in season, we naturally eat what our bodies need. These ingredients all pop up in early spring — like a reminder from nature that it’s time to refresh and renew.
How foraging connects us with the rhythms of the land
Gathering food with your own hands — even if it’s just a few leaves of wild garlic — builds a quiet kind of gratitude. You start to notice the small things: what’s growing, what’s not, where the sun hits.
Mindful cooking as a form of nourishment beyond nutrition
There’s nourishment in slowing down. Washing leaves, shelling beans, listening to birdsong as you cook. It’s not just about feeding your body — it feeds your soul.
Encouragement to slow down and observe what’s growing around you
Maybe the real recipe here is this: pause, look around, and taste what’s already there. The hedgerow. The windowsill. The garden bed. It’s all part of the kitchen, really — if you let it be.
Broad Bean Hummus Bites on Breaded Courgette Rounds – The recipe
Broad Bean Hummus Bites on Breaded Courgette Rounds
Ingredients
For the Breaded Courgette Rounds:
- 2 medium Courgettes sliced into 8 mm rounds
- 60 g All purpose flour Chickpea or gluten-free flour
- 2 large Eggs beaten
- 100 g Panko or regular breadcrumbs
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 tbsp Olive oil for frying
For the Broad Bean Hummus:
- 200 g cooked broad beans fresh or frozen, peeled
- 30 ml Wild garlic and Hazelnut pesto
- 1 Garlic clove crushed
- 15 ml Olive oil
- 1/2 tsp Ground wild fennel seed
- Salt to taste
- Water to loosen as needed
For the Wild Garlic & Hazelnut Pesto:
- 30 g Wild garlic leaves roughly chopped
- 40 g Hazelnuts roasted
- 50 ml Olive oil
- 1/2 Lemon juiced
- Pinch of salt
To Garnish:
- Fresh sorrel leaves finely sliced (for lemony zest)
- Extra wild garlic leaves or parsley
- Olive oil drizzle
- pinch of smoked paprika or chili flakes Optional
Instructions
Make the Wild Garlic & Hazelnut Pesto:
- Place wild garlic leaves and roasted hazelnuts in a food processor.
- Pulse a few times to roughly chop.
- Add olive oil, lemon juice (or sorrel leaves), and salt.
- Blend until smooth but still slightly textured. Set aside.
Prepare the Broad Bean Hummus:
- In a clean food processor, add cooked broad beans, garlic, olive oil, wild fennel seeds, salt, and 2 tbsp (30 ml) of the wild garlic & hazelnut pesto.
- Blend until smooth, adding water 1 tbsp (15 ml) at a time to loosen if needed.
- Taste and adjust salt or pesto for more flavor.
Make the Breaded Courgette Rounds:
- Dry courgette slices with kitchen towel.
- Put flour in one shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with salt and pepper in a third bowl.
- Coat each courgette slice in flour, dip in egg, then coat in breadcrumbs.
- Heat olive oil in a large frying pan over medium heat.
- Fry the courgette rounds for about 2-3 minutes on each side until golden and crisp. Drain on kitchen paper.
Assemble:
- Spoon or pipe broad bean hummus onto each courgette round.
- Garnish with finely sliced sorrel leaves, extra wild garlic or parsley, a drizzle of olive oil, and optional smoked paprika or chili flakes.
Notes
Notes / Variations
- For a nut-free version, replace hazelnuts with toasted sunflower seeds in the pesto.
- Use chickpea flour instead of all-purpose flour for a gluten-free option.
- Swap wild garlic for fresh basil or parsley if unavailable.
- Add a pinch of smoked paprika or chili flakes on top for a spicy kick.
- These bites can be served warm or at room temperature and are perfect for spring and early summer gatherings.
Conclusion
As we head deeper into the growing season, meals like this — simple, fresh, and full of feeling — remind us what real food can be. It doesn’t have to be fancy. It just needs to come from the garden, the forest path, or the little patch of herbs by the back step. When we cook this way, we’re not just feeding ourselves — we’re teaching our children where food comes from and how to live with the land, not just on it.
So let the broad beans tumble into your basket. Let the wild garlic and fennel make their way into your hands, into your hummus, into your day. These little acts — foraging, planting, cooking slowly — connect us to something bigger than ourselves.
And remember, every season has its gifts. If you’re looking for another way to bring more wild and wonderful flavors to the table, take a peek at June’s recipe post where we played with fresh herbs, edible flowers, and one very cheeky courgette.
The world is waking up — and so should our plates.
Take your time, taste the season, and don’t be afraid to get your hands a little dirty. That’s where the good stuff starts.
