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How to make Byessar (Moroccan broad bean dip)

Yield = 2
Prep time: 0:30
Cook time: 0:05
Total time: 0:35

Ingredients

  • 1kg broad beans (2 heaped cups shelled beans)
  • 1 tablespoon finely chopped preserved lemon rind
  • 1 clove garlic, finely chopped
  • 2 teaspoons ras el hanout
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup coarsely chopped coriander

Method

  • Step 1 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.
  • Step 2 Peel and discard skins from large beans (leave smaller ones unpeeled).
  • Step 3 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 combine. When ready to serve, stir in coriander.