Bring a pot of salted water to a boil. Add the broad beans and blanch for 2-3 minutes, until bright green. Drain and immediately rinse with cold water to stop the cooking process.

Squeeze each broad bean to pop it out of its outer skin. This step is optional but results in a smoother dip.

In a food processor, combine the peeled broad beans, garlic, lemon juice, olive oil, mint, salt, and pepper.

Process until smooth, adding a tablespoon or two of water if needed to reach desired consistency.

Taste and adjust seasoning as needed.

Serve immediately or chill for later. Garnish with a drizzle of olive oil and a sprinkle of fresh mint, if desired. Serve with vegetables, crackers, or pita bread.