This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.
- 2 (14 1/2 ounce) cans fava beans
- 2 garlic cloves, peeled and finely chopped
- 1⁄4 cup vegetable broth or 1⁄4 cup water
- 2 tablespoons olive oil
- 1 1⁄4-1 1⁄2 teaspoons cumin
- 1 1⁄4 teaspoons paprika (I like smoked best)
- 1⁄4-3⁄4 teaspoon cayenne
- 1⁄2 teaspoon salt (optional)
- 4 -6 tablespoons olive oil (optional)
- 1 lemon, cut into wedges
- Thoroughly rinse and drain the fava beans.
- In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
- Mix remaining spices together and reserve.
- To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.
- Serve warm or hot.