These spring-fresh beans were the key ingredient for Bissara, a Moroccan Fava Bean Dip. This simple but tasty dip is accented with chopped parsley and lightly flavored with lemon juice, olive oil and cumin spice. I served it with these Homemade Pita Chips for a nice crunch, and you can use vegetables such as carrot sticks, jicama and sliced red pepper to achieve the same texture.
Fava Bean Dip (adapted from Capay Organic Farms: check out their extensive list of user-submitted recipes for a variety of organic fruits and veggies)
1/2 lb dried fava beans
2 tbsp minced flat-leaf parsley
2 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1/4 tsp ground cumin
1/4 tsp salt
1. Cooking the beans: Place the dried beans in a bowl with cold water (the water should measure 3 times the amount of beans). Soak the beans overnight. In the morning, rinse and rain them 3-4 times until the water runs clear. Place the fava beans in a large saucepan. Add enough water to cover the beans. Cover the pot, and cook over medium-high heat. Skim the foam that rises to the top once the water boils. Once the foam is gone, simmer the beans on low heat with the top on until they are fully cooked.
|beans will expand and soak up most of the water after 24 hrs|