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MOROCCAN BROAD BEAN DIP (BYESSAR)
recipe from taste.com.au
1 kg broad beans (2 heaped cups of shelled beans) or use frozen broad beans
1 tbs finely chopped preserved lemon rind
1 clove garlic, finely chopped
2 tsp ras el hanout
1/2 cup olive oil
juice of 1 lemon
1/4 cup coarsely chopped coriander
Method
Split broad bean pods along the seams. Remove beans and discard pods. Cook beans in boiling salted water for 4-5 minutes or until just tender. Drain. Refresh in iced water, then drain again.
Peel and discard skins from large beans (leave smaller ones unpeeled).
Process broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice in a food processor for 1 minute (add a little water if mixture is too thick). Season to taste with salt and pepper. Cover and refrigerate for 20 minutes to allow flavours to develop.
When ready to serve, stir in coriander.
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