Bring a medium size pot of salted water to the boil.
Add the broad beans. Allow the water to come back to the boil, then cook for 3 - 5 minutes depending on the size of the beans.
Remove the pot from the heat and drain. Rinse the beans under cold water to stop the cooking process.
Add the podded broad beans and the rest of the ingredients to a food processor and pulse until the desired consistency is achieved.
This spread is ready for adaptation. Add more feta, lemon juice or garlic depending on your tastes.
I prefer a slight texture to the dip, so only pulse the ingredients to roughly combine them. Feel free to purée the dip to a smoother consistency if that is what you prefer.
Use a good fruity olive oil to compliment the beans.
If serving as a dip, drizzle with olive oil and crumble additional feta over the top.
This spread will also work using frozen broad beans.