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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.

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Queen Dana January 13, 2010

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.

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Surfsider March 06, 2007

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! ;)

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canthelpmyself October 01, 2006

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.

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evelyn/athens May 04, 2006
Byessar (Moroccan Broad Bean Dip)