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Adam Wolfers runner beans with whipped sunflower hummus and fine herbs

Adam Wolfers runner beans with whipped sunflower hummus

Preparation time
1-2 hours
Cooking time
60 minutes
2 as a side

with fine herbs

Adam Wolfer's recipe for runner beans with whipped sunflower hummus and fine herbs pairs well with aromatic wines like Sauvignon Blanc, Pinot Gris and Marsanne.

Hint: This is best paired with Adam Wolfer's Laffa bread recipe.


15 runner beans, root side cut


Ras el hanout (makes ½ cup of spice mix)

20g sweet paprika

10g smoked paprika

6g cumin seeds

5g fennel seeds

2 ½ g Aleppo pepper

6 cloves, whole

10g coriander seed

5g black peppercorns

2 ½ g sea salt

5g brown sugar


Whipped sunflower hummus

110g sunflower seeds, lightly toasted

110ml water

½ garlic clove, chopped

25g chickpea miso

2 tsp sherry vinegar

½ tsp ground cumin

1 tsp salt flakes

100ml vegetable oil

2 ½ tsp lemon juice


Fine herbs (washed, dried and mixed together)

¼ cup parsley leaves

¼ cup mint leaves

¼ cup dill

¼ cup chervil


Lemon vinaigrette

1 lemon, zested

40ml lemon juice

130ml extra virgin olive oil

½ garlic clove, micro-planed

Pinch of sea salt

Toasted sunflower seeds

100g sunflower seeds

50g toasted sesame

2 tbsp ras el hanout (see above)

1 tsp sea salt

1 tsp sherry vinegar

Recipe by Adam Wolfers

Photography by Amy Hemmings


1. For ras el hanout: Toast spices in a dry frying pan over medium heat for 2–3 minutes, or until they start to pop and jump around. Allow mix to cool, then grind in an upright blender or spice blender, adding salt and sugar at the very end.

2. For whipped sunflower hummus: Place sunflower seeds in a blender and blend until fine – ensure they don’t start to become oily, as this means they’re over-blended.

3. Add 110ml water, garlic, chickpea miso, sherry vinegar, cumin and 1 teaspoon salt flakes. Blend on high speed for 2 minutes and slowly add in oil until it’s a smooth paste. Pass through a strainer and season with lemon juice.

4. For the lemon vinaigrette: Using a whisk and a stainless steel bowl, combine lemon zest, juice, olive oil, pomegranate molasses, garlic and sea salt. Set aside in a squeezy bottle or container.

5. For toasted sunflower seeds: Over medium heat, place sunflower and sesame seeds in a shallow frying pan. Add salt and ras el hanout. Once golden brown, add sherry vinegar and turn down heat.

6. Once sherry vinegar has been soaked up by the seeds, carefully remove from pan and place onto some absorbent paper. 

7. For runner beans: On a barbeque or grill, grill runner beans on both sides. Take off heat and place in bowl, dressing grilled beans with lemon vinaigrette.

8. Add herbs and toasted sunflower seeds, and season with salt.

9. On a plate, dollop the sunflower hummus and then add beans, bunching them together so all points are facing the same way alongside the hummus.

10. Using a spatula, add whatever dressing is left in the bowl to the beans, and top hummus with herbs.

Wine Match

Sauvignon Blanc

Pinot G


Preparation time
1-2 hours
Cooking time
60 minutes
2 as a side