1. Place the broad beans in a heatproof bowl. Pour a kettle full of boiling water over the broad beans and set aside to loosen their skins. Leave to stand for 10 minutes; drain, cool and pop the beans out of their skins.
2. Place the skinned broad beans, red onion and mint in a large pestle and mortar. Pound together into a puree.
3. Mix in the crème fraiche and lemon juice. Season with salt and freshly ground pepper.
4. Serve with warm pitta breads.