Serve as part of a mezze with broad bean puree and other spreads, pittas, roasted aubergine and other veg, salad, falafel, or whatever you like.
300g fresh podded broad beans (or 1kg with pods)
1 garlic clove, crushed with a pinch of salt
Squeeze of lemon
2 Tblsp olive oil
1 small bunch fresh mint, roughly chopped
Salt and black pepper, to taste
Cook broad beans in boiling water for 5 minutes (until soft). Drain and puree until smooth. Add remaining ingredients.