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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