Unlike peas, I guess, broad beans are a little too large to gulp down with a glass of water.
This recipe for Moroccan Broad Bean dip (byessar), from the 1996 edition of Stephanie Alexander’s The Cook’s Companion, is a great way to convince broad bean skeptics of the merits of this wonderful vegetable. Everyone likes dip, right?
Byessar is best made with young fresh broad beans, straight from the garden, if possible. Leave out the chilli powder for those who don’t like heat, and serve with flat bread, Turkish bread or chopped, crisp vegetables for dipping.
- 1 kg broad beans, shelled
- 2 cloves of garlic, chopped finely
- 1 teaspoon of freshly chopped oregano
- 1 teaspoon ground cumin
- 150 ml extra virgin olive oil
- freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon chilli powder
- ½ teaspoon of ground cumin
- 1 tablespoon olive oil (extra)
- 1 spring onion, chopped finely
- Boil beans in lightly salted water for 15 minutes until tender.
- Drain through a colander set over a bowl and reserve ½ a cup of cooking water.
- Tip ½ cup cooking water into a blender with cooked beans, garlic, oregano, cumin, oil, salt, and pepper and blend.
- Taste and adjust seasonings.
- Transfer puree to a serving bowl.
- To garnish, mix paprika, chilli powder, and cumin with extra virgin olive oil, then dribble a pattern into the puree.
- Scatter with finely chopped spring onion.