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.