Boil them in plenty of unsalted water for 1 hour, until they are soft. Mash them with a fork, pound them in a pestle and mortar or press them through a sieve or mouli legumes.
Add the olive oil, the finely chopped herbs and garlic and the seasoning. If the puree is too stiff add some lemon juice, water or more oil.
Chill and serve with toast.
This page was last edited on 23 August 2014, at 00:38.