Broad Bean Pate

450g broad beans, shelled

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 clove garlic, crushed

juice of 1/2 lemon

2 tbsp olive oil

salt and pepper

Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid. Place the beans and spices in a liquidiser and blend for 30 seconds. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached. Season to taste and serve with crudités or bread and a sprinkle of turmeric.