Jersey Royal Potato and Broad Bean Hummus with Warm Pita Bread

Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Wash and scrub the Jersey Royal potatoes. Prick them all over with a fork. Bake in the preheated oven for 20-25 minutes, or until tender and easily pierced with a fork. Allow to cool slightly.

While the potatoes are baking, blanch the broad beans in boiling water for 2-3 minutes until bright green. Drain and rinse immediately under cold water. 'Pop' the broad beans out of their outer skins (this step is optional but creates a smoother hummus).

Once the potatoes are cool enough to handle, roughly chop them. Leaving the skins on is optional and adds texture.

In a food processor, combine the cooked Jersey Royal potatoes, broad beans, tahini, minced garlic, lemon juice, melted Jersey butter, olive oil, cumin, salt, and pepper. Process until smooth.

Gradually add Jersey milk, 1 tablespoon at a time, until the hummus reaches your desired consistency. Taste and adjust seasoning as needed.

While making the hummus, warm the pita bread in the oven or a dry frying pan until soft and pliable.

To serve, spread the hummus on a plate, drizzle with extra virgin olive oil, sprinkle with chopped fresh parsley and a pinch of paprika (if using). Serve immediately with the warm pita bread.