Broad beans, shelled and cooked until tender
Sea salt, black pepper and paprika
Blend broad beans, garlic, lemon juice and cumin in a food processor.
Add a little olive oil, and season to taste. Add more olive oil to get a loose consistency (mixture will thicken in the fridge).
Broad beans can be skinned after cooking if you prefer a smoother texture.
Great on toast, as a dip, or in wraps with salad!