Byesar
Description
The Arab dish Byesar is similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée.
Servers 4-6
Servers 4-6
Ingredients
115g/4oz dried broad beans, soaked
2 garlic cloves, peeled
5ml/1tsp cumin seeds
about 60ml/4tbsp olice oil
salt
mint sprigs, to garnish
extra cumin seeds, cayenne pepper and bread, to serve
2 garlic cloves, peeled
5ml/1tsp cumin seeds
about 60ml/4tbsp olice oil
salt
mint sprigs, to garnish
extra cumin seeds, cayenne pepper and bread, to serve
Instructions
1. Put the dried broad beans in a pan with the whole garlic cloves and cumin seeds and add enough water just to cover. Bring to the boil, then reduce the heat and simmer until the beans are tender. Drain, cool and then slip off the outer skin of each bean.
2. Purée the beans in a blender or food processor, adding sufficient olive oil and water to give a smooth soft dip. Season to taste with plenty of salt. Garnish with sprigs of mint and serve with extra cumin seeds, cayenne pepper and bread.
2. Purée the beans in a blender or food processor, adding sufficient olive oil and water to give a smooth soft dip. Season to taste with plenty of salt. Garnish with sprigs of mint and serve with extra cumin seeds, cayenne pepper and bread.
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