El Merfous - Moroccan broad bean dip

Preparation time: 45 minutes
Ingredients

1 kg broad beans
1  clove of  garlic pureed
2 tbsp lemon juice
3/4 tsp   cumin 
1 tsp  salt and freshly ground pepper
1/3 cup extra virgin olive oil
cayenne pepper to taste 

Procedure

Plunch podded  broad beans in boiling water and cook for 5 minutes or until soft. Drain in the colander over a large bowl to reserve most of  the cooking water. 
When cooled slighly peel to remove the leathery  skins of the beans. Place broad beans, 1/4 cup reserved cooking water and the rest of the ingredients except the olive oil in a food processor.
Purée until smooth. Slowly pour the olive oil into the mixture while the machine is on  until a mayonnaise-like consistency is achieved. 
Adjust consistency and seasonings to taste and serve in a bowl. Top with parsley, paprika or any other topping you like.

Tips
Serve with toasted pita bread drizzled with olive oil.