Moroccan Bissara (Fresh Fava Bean Dip)

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Moroccan Bissara (Fresh Fava Bean Dip)

 

1 to 1 1/2 lbs. fresh fava beans, shelled, peeled if large

3 tbsps. fresh lemon juice

2 tsps. minced fresh flat-leaf parsley

1/2 tsp. ground cumin

4 tbsps. extra-virgin olive oil

1/4 tsp. salt

pita wedges, raw carrots, or crackers for serving

 

Fill a medium saucepan with water and bring it to a boil.

Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the

cooking liquid. Peel if the beans are large. In a blender or food processor,

combine half the beans, the reserved liquid and the lemon juice. (Add more

liquid if you prefer a thinner dip.) Process, scraping down the sides with a

spatula, until the mixture is fairly smooth. Add the remaining beans and the

oil, and process until smooth.Transfer to a serving bowl and stir in the salt

and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or

crackers for dipping.

 

 

 

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