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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.

Ingredients
  

  • 300 g fresh podded broad beans or 1kg with pods
  • 1 garlic clove crushed with a pinch of salt
  • Squeeze of lemon
  • 2 tbsp olive oil
  • 1 small bunch fresh mint roughly chopped
  • Salt and black pepper to taste

Instructions
 

  • Cook broad beans in boiling water for 5 minutes (until soft). Drain and puree until smooth. Add remaining ingredients.
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