I had myself convinced until recently that I didn't like Broad Beans, I think I had probably never tried them picked young and cooked the same day, I grew them anyway because other people like them and we've had a couple of meals with them as a vegetable with meat dishes. I wanted to try something different with them and liked the idea of Broad Bean Dip, this simple recipe was not only deliciously nutty but was an absolutely gorgeous bright green.
I picked a small colander full of beans, podded them and blanched them in boiling water for 3 minutes.
After slipping the beans out of their skins I processed them with a good squeeze of lemon juice, a clove of garlic (crushed) and some salt and white pepper, I added some olive oil until it was a good dipping consistency.
Although I do think they are a bit labor intensive with all that blanching and peeling, I have decided that I rather like Broad Beans!