Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Large dry fava beans; soaked overnight |
\N \N | And drained |
3 \N | Cloves garlic; crushed |
\N \N | Salt; to taste |
½ cup | Olive oil |
8 cups | Water |
5 tablespoons | Lemon juice |
2 teaspoons | Cumin |
1 teaspoon | Paprika |
½ teaspoon | Chili powder |
½ cup | Chopped parsley |
Place the fava beans, garlic, salt, 4 tablespoons of the olive oil, and water in a pot; then cook over medium heat until the beans are tender.
Place the beans in a food processor and process until smooth, then return to the pot. Add the lemon juice and cumin, and cook for 5 minutes over low heat. Spoon onto a serving platter. Pour the remaining olive oil evenly over the top; then sprinkle with the paprika and chilli powders. Garnish with the parsley and serve.
*Hanneman >FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.