400g shelled broad beans (larger beans are good to use)
1 crushed clove garlic
Approx 3 tbsp rapeseed or extra virgin olive oil
A good squeeze of lemon juice
Salt and freshly ground black pepper
Put the broad beans in a pan, cover with water and bring to the boil. Simmer for 5-10 minutes (depending on age and size) until tender.
Drain the beans, cool, then slip the beans out of their skins.
Put the skinned broad beans in a food processor or blender with the garlic, oil, lemon juice and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
Put the purée in a serving dish and adjust the seasoning to taste.