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    Moroccan Byessar

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    Moroccan Byessar

    This Moroccan dip is similar to houmous but made with broad beans. If you don't want to double-pod the beans, just cook them for 20 minutes with the skins left on, but be prepared for the flavour to be a little bitter. Toasted pitta is the obvious accompaniment, but the stronger flavour of sourdough bread offsets the sweetness even better.

    • Preparation time: 30 minutes
    • Cooking time: 5 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 100ml Extra virgin olive oil, plus extra for drizzling
    • 1 tsp Ground cumin
    • ¼ tsp Chilli powder, plus extra for dusting
    • 300g Podded broad beans
    • 1 Fat garlic clove, sliced
    • 2 Oregano sprigs, leaves only
    • 1 Lemon, juice
    • 6 slices Sourdough bread, toasted and halved


    1. Heat 2 tsp oil in a frying pan and add the cumin and chilli powder. Cook for 1 minute, then add the beans and garlic and 200ml water. Simmer for 5 minutes. Using a slotted spoon, transfer the beans to a blender; reserve the cooking liquid. Blend the beans with the oregano until roughly chopped, then, with the motor running, gradually add almost all the remaining olive oil. Thin the mixture down with 80–120ml cooking water to give it a dipping consistency.
    2. Season and add lemon juice to taste. Drizzle with the remaining olive oil, dust with a pinch of chilli powder and serve with toasted sourdough bread.

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