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Great flavor from the ras el hanout and lemon combination. We used French Tart's "North African Ras El Hanout Spice Mix". Very interesting change of pace from the usual dips.
Great recipe, I made it with dried broad beans that I'd soaked overnight and then cooked with some rosemary in the cookign water. Worked terrifically well, thanks for a lovely recipe.
This recipe was great considering it's made with Broad beans... I made up 1 1/2 of the recipe and found that I didn't want to add anywhere near that much oil so I used a couple of tbs of plain yoghurt and also subsituted lemon juice for the preserved lemon to add more liquid. I think that the changes made it a really healthy dip to eat. I thought it worked nice, my husband loves it. Will add a tsp of cumin next time. Thanks for posting! ;)
I made up a half recipe of this little gem. Perfect for a 'meze' platter. The broad beans gave this dip a rich, earthy note and I loved the bite of preserved citrus and the addition of the ras el hanout (a GREAT spice blend). So easy to make.