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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.
Typical values per serving:
This recipe was first published in June 2007.