750g broad beans
2tsp ground coriander
2tsp ground cummin
2 tsp turmeric
Juice of 1 lemon
2 cloves of garlic, crushed
4 tbsp olive oil
salt and freshly ground black pepper to taste
Cook beans in boiling, salted water for 5-10 minutes, drain and reserve liquid.
Place beans and spices in a blender and blend until smooth, or mash thoroughly with a potato masher.
Add lemon juice and garlic and some reserved liquid to form a thick puree.
Gradually add olive oil to reach desired thickness and season to taste.
Serve sprinkled with some turmeric.