If you've just ordered your vegetable seeds or are one of those amazingly organised people who sows broad beans in February then this is a recipe you'll want to hang on to!
½ Cup (120ml) extra virgin olive oil (more for drizzling)
2 large garlic cloves, chopped
1 tsp finely chopped fresh thyme & rosemary
salt & pepper
2 TBS lemon juice or more
3 lbs ( 1 1/3 kilos) fresh broad beans (favas) shelled & peeled
1 Cup 250ml)water or light chicken broth
Shell beans, blanch for 1 min in boiled water, remove skins.
Into a med skillet, add ¼ C (60 ml) oil, then garlic, herbs, half the salt & pepper, and sizzle until fragrant, 1 - 2 min. Add beans and stil until well coated. Add 1 C (250ml) water/chicken broth.
Bring to boil, reduce heat and simmer uncovered until beans are tender, about 12 min.
Puree in processor, adding rest of oil. Season with lemon juice, s & p as needed.
Spread or pipe onto crostini, garnish with parmesan, chives, whatever
If you can control yourself and stop digging into it with a spoon every time you open the fridge, this will keep for 3-4 days in there.