Dried broad bean dip (a Maroque recipe)

This is a very traditional Moroccan dip known as Bessara. Serve warm with warm bread

250g (8oz) dried shelled broad beans, soaked overnight and drained
4 garlic cloves crushed
1 tsp cumin seeds
virin olive oil

1. Put the dried, soaked broard beans, garlic and cumin into a saucepan. Add cold water to well cover the beans and bring to the boil. Cover the pan and simmer for about an 1 hour or until the beans are tender.

2. Drain the bean mixture, reserving the liquid, and puree in a food processor adding enough of the reserved bean liquid and oil to make a cream. Alternatively rub through of sieve. Season with salt.

3. Serve the dip warm with extra oil trickled over the top and sprinkled with zaatar. Accompany with warm bread.

Serves 4 to 6


printed from www.maroque.co.uk