Ingredients

The following ingredients have 4 Servings
  • 1 cup (200g) dried broad beans/fava beans
  • ½ yellow onion (wedges)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 cloves garlic
  • 2 tablespoons tahini paste
  • 1 lemon (juiced)
  • 1 medium yellow onion
  • 1 medium tomato
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon olive oil (to garnish)

Instruction

  • Soak the beans overnight or for at least 8 hours, then cook them in a pressure cooker for 20 minutes. Add onion, bay leaves, and ground cumin to the water before cooking. Cook until they're soft and mushy. Reserve some of the liquid to use later.
  • In a food processor, place the cooked broad beans along with garlic, tahini, lemon, onion, tomato, cumin, and salt. Add some of the reserved liquid, but not too much so you don't get a runny dip. Blend until a creamy dip forms.
  • Serve in a bowl, drizzle some olive oil, and top with a few cooked whole broad beans. You could also garnish with sumac, chopped parsley, chili and, paprika. Serve with pita bread.