Broad bean dip

1.In a saucepan of boiling, salted water, cook broad beans for 2 minutes Drain. Cool in ice-cold water. Drain again. Remove and discard skins.

2.Place broad beans, garlic, lemon juice and olive oil in a food processor. Pulse to a coarse paste. Season.

3.Serve dip with toasted baguette, basil and sun-dried tomatoes.