Boil the shelled beans in salty water for 2 to 3 minutes until tender.
Remove the outer skins by making a small incision and slipping the bean out. This step is optional for making the dip.
Place all the ingredients in a food processor and blitz until everything is chopped up and has a smooth consistency. Adjust the seasoning to your taste.
Pour into a serving bowl and garnish with a drizzle of olive oil, a sprinkling of paprika and a few of the mint leaves.
Serve with chips (crisps), Bruschetta or a fresh veg platter.
