dips

Byessar- Moroccan broad bean dip

(Stephanie Alexander’s recipe)

dip
1 kg broad beans, shelled = 300g beans
2 cloves garlic, chopped to a paste
1 teaspoon freshly chopped oregano
1 teaspoon ground cumin
150ml extra-virgin olive oil
salt
freshly ground black pepper

garnish
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
3 spring onions, finely chopped


Boil beans in lightly salted water for 15 minutes until quite tender.
Drain through a colander set over a bowl and reserve the cooking water.
Tip (*less than) ½ cup cooking water into a blender.
Add beans, garlic, oregano, cumin, oil, salt and pepper and blend.
If too thick, pour in further cooking water and blend again to a smooth puree, stopping and scraping the mixture once or twice.
Taste and adjust the seasonings. Transfer puree to a flat, rustic looking bowl.
To garnish, mix paprika, chilli powder and cumin with oil and dribble a pattern
onto the puree. Scatter with spring onion.

*Cathy’s note: add small amount of cooking water at a time.
Makes a lot, about 600ml. Halve recipe to make one 300 ml bowl of dip.
Great with toasted Turkish bread, or raw vegetables.

Deb woods recipe for broad bean dip?
take the outer shell off the broad bean, there is a really nice centre.
pound them in a pounding bowl ( don't cook them)
add some olive oil and crushed garlic and pound more.
eat.