Moroccan Bissara - Fresh Fava Bean Dip xp

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Moroccan Bissara - Fresh Fava Bean Dip

2 pounds fresh fava beans, shelled, peeled if large

3 tb fresh lemon juice

5 tb extra-virgin olive oil

1/4 tsp salt

1/2 tsp ground cumin

2 tsp minced fresh flat-leaf parsley

Pita wedges, sliced 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. (Chupa- better yet avoid all this and use frozen!!!)

 

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.

 

Formatted by Chupa Babi in MC:2005

Kitty Morse's Cooking at the Kasbah: Recipes from My Moroccan Kitchen

 

ChupaNote: I added a 1/2 cup of fresh minced cilantro sprinkled on top rather

than the measley 2 T of parsley. Also added 1/2 T of red pepper flakes, didn't

have any harissa or I would've used that.

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