1 loaf Focaccia bread
385g (2 1/2 cups) frozen broad beans, thawed
90g (1/3 cup) extra light sour cream
1 tbs olive oil
2 tsp fresh lemon juice
1 garlic clove, crushed
Salt & freshly ground black pepper
1. Preheat over to 200C. Use a serrated knife to thinly slice the focaccia crossways into 5mm-thick slices. Place on two baking trays and bake for 10 minutes, until crisp
2. Meanwhile, cook the broad beans in a small saucepan of salted boiling water for 1-2 minutes or until tender. Refresh under cold running water. Drain and remove the skins.
3. Process beans, sour cream, oil, lemon juice and garlic in a food processor until smooth. Season with salt and pepper. Serve with Focaccia.