I have a confession to make – I would have never picked up these wide boring looking beans, also called as ful, if not for blogging! I know so many foodies who pick up all sorts of ingredients to try and cook for their equally foodie family, but since I have a very dicey set of tongues (repeating the same dialogue umpteenth number of times!!!), I am very wary of picking up and trying new ingredients. Most of the time, it happens that I only end up eating them, because everybody frowns and that can be plain frustrating. Thankfully, after a lot of hard work, I can say that HD and B have converted, though not 100%, into eating whatever is on the table. In fact, umma was pleasantly surprised when B said that he wanted chickpeas salad for his lunch takeaway to office, considering that he has always been fussy with eating chickpeas when umma used to be around. 🙂 I consider that as a victory! 😀 But the kids – they are giving me a lot of stress of not eating much, sometimes not even touching what I make. 🙁 What more does a mother need to get upset than this? InShaAllah, hopefully as they grow up and their tongues get better, they may start appreciating and eating better – fingers crossed!
As you can see, the major work in this dip is soaking and the peeling of the skin. You need to have a lot of patience and your favorite tape playing on the side to enjoy that work! 😀 Once that is done, then cooking and pulsing is a cake walk (Duh!) It looks and tastes very similar to hummus, without the tahini taste. 🙂 We enjoyed it with a piece of this roast chicken and some khubbus. The hummus crazy Azza did not even make out that it was actually not hummus. 😉 I have adapted the recipe from here. As per what I read, this dip is served warm by Moroccans and you can even have it like soup by adding more water and some herbs of your choice, which InShaAllah I wish to try soon, and hopefully will post as well! 🙂 The beans are quite starchy so as it sits, the dip gets thicker and thicker. It seems like this dish is made in other countries like the neighbouring Egypt too, but with a little twist. Moving off to the simple recipe…
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2013: Nutella Mini Bundts
2015: Chicken Masala Biriyani
Bessara ~ Moroccan Fava Bean Dip
- 200 gm broad beans fava
- 6 cloves garlic
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 tsp paprika powder
- Salt to taste
- Olive oil as required
- Wash and soak the broad beans overnight.
- The next day, you will see that the beans have split up. Now starts the tough part - squeeze out the soft bean inside and discard the outer covering.
- Put the beans, garlic and salt along with water to the level and cook till the beans are soft.
- Drain the mixture and reserve the water. Allow to cool.
- Combine the cooked beans and garlic, along with the remaining ingredients in a blender or food processor.
- Add a little of the reserved water and some olive oil and grind till you have a smooth paste. Add the water if it is too thick.
- Top with more olive oil while serving with a dash of paprika.