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Cook the broad beans in a pot of salted boiling water for about 3 – 4 minutes and then drain and refresh under cold water. In a food processor, pulse the beans with all of the other ingredients except the olive oil. Add the olive oil slowly while the machine is on until you get the desired consistency. Make sure you taste as you go and adjust the salt, pepper and lemon juice to your liking.
I ate this with home-made melba toast which I prefer to crackers as they are fat-free. I simply thinly slice a stale loaf of bread with an electric carving knife, and place the bread on a rack on a baking tray in the middle of my oven. I turn it on to 150 C on convection (fan), and allow them to dry out and turn a very light brown color. This take about 25 – 35 minutes. If you are using conventional heat, you may need to turn the slices around. Melba toast stores well in a sealed container and is a great way to turn a stale loaf of bread into something worthwhile.
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