Moroccan Style Butter Bean Dip Food

BYESSAR (MOROCCAN BROAD BEAN DIP)

Steps:

• Split the broad bean pods along the seams, remove the beans and discard the pods; cook the beans in boiling salted water for 4-5 minutes or until just tender; drain; refresh in iced water; then drain again.
• Peel and discard the skins from the larger beans (leave the smaller ones unpeeled).
• Process the broad beans, preserved lemon, garlic, ras el hanout, oil and lemon juice for 1 minute. (Add a little water if the mixture is too thick).
• Season to taste with salt and pepper, and cover and refrigerate for 20 minutes to allow the flavours to combine.
• When ready to serve, stir in the coarsely cut coriander leaves, and serve as part of a mezze plate with Moroccan-style flat bread, black olives and Lebanese cucumber.
• Notes: Ras el hanout is a Moroccan spice blend containing up to 20 different spices. It's available from Middle Eastern food stores, delicatessens or, for Australian members of Zaar, from Herbie's Spices (02)9555 6035, www.herbies.com.au. If you are unable to obtain ras el hanout, you can use ground cumin instead.

MOROCCAN-STYLE BUTTER BEAN DIP

Steps:

• Heat the oven to 320°F
• Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft.
• Remove from the oven and allow to cool.
• Squeeze the garlic purée out of each clove into a food processor.
• Add the butterbeans, olive oil, lemon juice, and harissa.
• Blend until almost smooth, then remove the blade and stir in the coriander and mint.
• Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.