MOROCCAN BISSARA—or FRESH FAVA BEAN DIP

1 to 1-1/2 lbs. fresh fava beans, shelled, peeled if large
3 tbs. fresh lemon juice
2 tsp. minced fresh flat-leaf parsley
1/2 tsp. ground cumin
4 tbs. 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.

(from Capay Organic Farm CSA “Farm Fresh To You” website)


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